Brazilian manioc or tapioca crepes

Preparing the tapioca starch:

1. Place the tapioca starch in a container and add water, the water level should be 1 ½ inches above the starch.
2. Cover the container and refrigerate for 1 hour.
3. The starch should be at the bottom, discard the water, and press a clean kitchen towel on the tapioca starch. Let the towel absorb any moisture.
4. Use a mesh strainer or sieve to strain the tapioca. Add a little bit of salt to the strained tapioca.

To make the manioc or tapioca crepes:

1. In a hot frying pan (it doesn't have to be non-stick), put about 2-3 tablespoons of tapioca. You can put more if you like it thicker.
2. Spread and even the tapioca flour using the back of a spoon.
3. Wait a few minutes, until the edges start to stick out the pan. The starch will melt and the grains will become a solid crêpe.
4. Then, you can fill it with the grated coconut, cheese and butter or create a sweet variation, with coconut and condensed milk, for example.
5. Fold the tapioca and press the edges to seal it. Let it cook for a little while longer and serve immediately, otherwise it becomes rubberish. Tapioca crepes can't be frozen.