Yoribang
BreakfastBrazilianFree to use

Tapioca Crepes

Chewy, naturally gluten-free crepes made from hydrated tapioca starch, filled with cheese or coconut.

Serves 2

Prep 5 min

Cook 6 min

Tapioca Crepes
Photo: Riba28-maps, CC BY-SA 3.0, via Wikimedia Commons
Adds a copy you can edit, scale, and add notes to. You'll be asked to sign in first.

Ingredients

  • 1 cup hydrated tapioca flour (goma)
  • 1/4 teaspoon salt
  • 1/2 cup shredded mozzarella or Minas cheese
  • 2 tablespoons shredded coconut, optional
  • 1 tablespoon condensed milk, optional

Steps

  1. Step 1. Heat a nonstick pan over medium heat. Sieve the tapioca into the pan in an even layer, about 1/4 inch thick, and sprinkle with the salt.

  2. Step 2. Cook for 1 to 2 minutes until the starch binds into a crepe. Do not stir.

  3. Step 3. Add the cheese or coconut to one half. Fold over and cook another minute until the cheese melts.

  4. Step 4. Serve warm with condensed milk if you like.

Where this recipe comes from

Yoribang Brazilian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Brazilian dishes. Tapioca flour, cassava flour, palm oil (dendê), and passion fruit pulp are sold at Latin or international grocery stores. Brazilian meals often pair rice and beans with a meat, greens, and a farofa.