Breakfast

Tapioca Breakfast Crepes

Name: Tapioca Breakfast Crepes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: brazilian
Ingredients: 1.5 cup tapioca starch hydrated; 1 pinch salt; 0.5 cup mozzarella cheese shredded; 0.5 tsp butter (optional)

These simple tapioca crepes are a traditional Brazilian breakfast. Made from hydrated tapioca starch, 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: 417 kcal

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cuptapioca starch, hydrated
1 pinchsalt
0.5 tspbutter(optional)

filling

0.5 cupmozzarella cheese, shredded

Equipment

bowl · spatula · non-stick skillet

The method

Step by step

1
If your tapioca starch is not pre-hydrated, place it in a bowl and add just enough water to cover. Let it soak for 10-15 minutes, then drain any excess water and crumble the starch with your hands to remove lumps.
Cook’s note: Pre-hydrated tapioca starch (tapioca granulada) is often sold ready to use, check package instructions.
2
Heat a non-stick skillet over medium heat. If desired, lightly grease the pan with butter.
About 1 min
Cook’s note: A well-seasoned cast iron pan also works well.
3
Sprinkle the tapioca starch evenly over the bottom of the hot pan, forming a thin, round layer about 6-8 inches in diameter. Ensure there are no gaps.
About 1 min
Cook’s note: Use a spoon or sifter to get an even layer.
4
Cook undisturbed for 2-3 minutes, until the tapioca starch comes together and forms a solid crepe-like texture, easily peeling from the pan.
About 3 min
Cook’s note: The edges will start to curl slightly when it's ready to flip.
5
Sprinkle the shredded mozzarella cheese over one half of the tapioca crepe. Add a pinch of salt over the cheese.
About 1 min
6
Fold the other half of the crepe over the cheese filling to create a half-moon shape.
7
Continue cooking for another 1-2 minutes, pressing gently with a spatula, until the cheese is melted and the crepe is lightly golden.
About 2 min
8
Remove the tapioca crepe from the pan and serve immediately. Repeat with remaining tapioca starch and cheese.
About 2 min

Per serving

Nutrition

67%Score

Calories: 417kcal
Protein: 5.4g
Carbs: 80.7g
Fat: 7.6g
Sugar: 3.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Tapioca crepes are best eaten fresh, as they can become rubbery when stored.