Tapioca Flour Crespelles (Italian Crepes)


An Italian version of a crepe used for sweet and savory dishes.

In this recipe, I chose to use Tapioca Flour as I would All-Purpose.

I have made these a few times with much success.

You can make them any size you prefer, I prefer them rather like the smallest tortillas you might buy in the store.

You also fill them as you would a manicotti. I like mine with ricotta, Italian shredded cheese, and some spinach.

Here is the quick recipe: Makes 8-10 Crepes (dependent on size and thickness)

1 1/4 Cup Tapioca Flour

2 Eggs

Salt as needed

3/4 Cup Milk

1 tbsp. extra virgin olive oil

And olive oil for coating your frying pan

A Bowl, Fork, Egg Pan

Mix your wet ingredients and add them gradually to the tapioca flour, it will clump up. I use a fork and continue until there are no small lumps. Ensure to scrape the bottom of the bowl as the Tapioca tends to settle. Then you refrigerate the mixture for about 1 hour. Stirring again before getting ready to cook.

Take a small egg pan like the one pictured here:



Rub a bit of olive oil with a paper towel inside the pan. Heat to medium heat.

Using the refrigerated mixture (remember to stir it up), Pour a small coating into the bottom of the pan. The more you pour in the thicker the Crespelle will end up being. The key is a balance of batter that is not too thin but is thick enough to hold the filling and roll up. Cook on each side about 2 minutes using a fork to turn. Some people prefer it a bit brown, I prefer it more of the right before it begins to brown.


Stack them on top of each other they won’t stick together. Fill with your favourite filling whether it be ricotta or a meat mixture.

8 oz ricotta cheese

1/3 Cup Shredded Italian Cheese

2 tsp. Italian Seasoning

Handful of Spinach Wilted in Boiling Water


Bake at 375, Filling the Crespelles and rolling them up. Place your choice of pasta sauce in the bottom of baking dish. Add filled crespelle, top with a little more sauce and Shredded Cheese. Bake for 20 minutes.

You can also prep and roll Crespelles, put them in Ziploc bags to be frozen. They make really great make-ahead meals.

Enjoy the opportunity to eat something yummy without the added gluten.


With using Tapioca Flour there is a lot more stretch in the bite. Imagine melted cheese stringing away, thats what the taste/texture feels like.



That Garlic Infused Oil dish (Aglio E Olio)

Is it really Spicy? I remember the first time I had the dish, I had no idea what I was in for. When I was 16 I lived in Germany as an exchange student with the Rotex (Rotary Club). There were 50 or so exchange students from all over the world in Germany that year. We were afforded a trip for almost 2 months travelling around Germany, as well as crossing a border or two France and Austria. We stayed at the these dingy little places called Hostels. I know what you’re thinking, but no they aren’t like the movie. Rode a bus from place to place with very hormonal teenagers. We would get a sack lunch at every hostel we stayed at, but got the opportunity to choose what we wanted to eat for dinner. I remember many of us choosing Italian Restaurants, which typically had cheap, but relatively good food. And everyone eats pasta. I ordered the Aglio E Olio which on the menu in English said garlic oil pasta, spicy. Come to find out it is one of my favorite dishes to this day. It is simply, A Garlic infused olive oil, sometimes has peppers, or pepper flakes, to add a bit of spice to the dish. With a simple spaghetti noodle and Voila awesome food. Add some fresh parmesan for the best results. You know if it is really fresh garlic when there are bits and pieces in among the pasta.

Infuse: to steep in liquid (as water) without boiling so as to extract the soluble constituents or principles


How to infuse garlic:
Take 1 cup of Extra Virgin Olive Oil (Any Kind is fine)

6-8 Garlic Cloves, minced, Not the photo above, split the cloves in half and take out the stem (that green part in the center), proceed to bunch up and mince (Chop til really really small pieces), You can however choose to just smash the garlic cloves whole and drop them in there (take them out when done cooking), if you just want the taste and no garlic pieces in your pasta.

A very very small pinch of red pepper flakes (depending on how spicy you want)

combine in a small pot, over med low heat, cook for 3-5 min, (don’t allow garlic to burn).

Pour Oil into a Container (preferably with a spout for easy pouring)

When your noodles are prepared, in a sauté pan, pour a little infused oil (a tablespoon or two) on a serving of noodles and toss over medium heat, just to get it hot to serve. Serve in a pasta bowl. You don’t want it to be sopping in oil, the dish is meant to be lightly coated.

Another use for the oil is for bread dipping.

You can Serve Sautéed chicken breasts, squid rings, fish, and or shrimp with this dish too.

Will Post a photo Later when we have dinner. As you can tell this can be prepared ahead. Very easy to serve.