Brazilian Tapioca Crepes
These simple tapioca crepes are a traditional Brazilian breakfast. Made from hydrated tapioca flour, they are naturally gluten-free and can be filled with sweet or savory ingredients. This recipe features a classic cheese filling.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 464 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 1.5 cuptapioca flour, granulated
- 0.5 cupwater
- 0.25 tspsalt
- 100 gmozzarella cheese, shredded
Equipment
non-stick frying pan · fine-mesh sieve · spatula · mixing bowl
The method
Step by step
- 1
Combine the tapioca flour, water, and salt in a medium bowl.
About 1 min
Cook’s note: The mixture should be crumbly, like wet sand. If it's too dry, add a tiny bit more water, a teaspoon at a time.
- 2
Rub the mixture between your hands to break up any lumps and ensure the flour is evenly hydrated. Alternatively, press it through a fine-mesh sieve.
About 2 min
Cook’s note: This step is crucial for a smooth crepe texture. Don't rush it!
- 3
Heat a non-stick frying pan over medium heat. Do not add any oil.
About 1 min
Cook’s note: Ensure the pan is hot enough before adding the tapioca, but not smoking.
- 4
Sprinkle an even layer of the hydrated tapioca flour onto the hot pan, covering the bottom to form a thin, round crepe.
About 1 min
Cook’s note: Use about 1/4 to 1/3 cup of the flour mixtue per crepe, depending on your pan size.
- 5
Cook for 2-3 minutes, or until the edges start to lift and the tapioca coalesces into a solid crepe.
About 3 min
Cook’s note: The crepe should be firm enough to handle before you add the filling.
- 6
Sprinkle shredded mozzarella cheese over one half of the crepe.
- 7
Fold the other half of the crepe over the cheese. Cook for another 1-2 minutes, pressing gently with a spatula, until the cheese is melted and the crepe is lightly golden.
About 2 min
Cook’s note: Adjust heat to prevent burning while the cheese melts.
- 8
Remove the tapioca crepe from the pan and serve immediately. Repeat with the remaining tapioca flour and cheese.
Cook’s note: Tapioca crepes are best enjoyed fresh off the pan.
Per serving
Nutrition
- Calories
- 464kcal
- Protein
- 9g
- Carbs
- 81.1g
- Fat
- 11g
- Sugar
- 3.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Cooked tapioca crepes are best eaten fresh and do not store well.