Moist Taoca crepe with chocolate and berries

Prep time: 10 min | Cook time: 5 min | Serves 4

Ingredients

1/2 cup of Taoca hydrated tapioca flour per crepe

4 tbsp coconut cream

Chocolate 

200g dark chocolate

50ml coconut cream

To serve

Mix berries

Instructions

1. Melt the chocolate in bain marie and stir in coconut cream. 

2. To cook the tapioca crepe: Once the chocolate is ready, sieve the Taoca hydrated tapioca flour directly over a 24 cm skillet trying to achieve a consistent thickness throughout particularly around the borders (we recommend doing it in your sink or on your benchtop to minimise mess.) Place the skillet over medium heat and cook the crepe for 1-2 minutes, or until the edges detach from pan and underneath is steaming. Turn off the heat.

3. To assemble: pour the coconut cream over the crepe to make it moist and soft. Place the berries and chocolate in a horizontal line in the centre of the crepe. Roll the crepe with the fillings inside it, cut in half. It is ready to serve!