Brazilian manioc or tapioca crepes
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4.9
42 reviews
Excellent
Brazilian manioc or tapioca crepes
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Easy recipe for Brazilian manioc or tapioca crepes, these delicious gluten free crepes are madewith tapioca starch and can be filled with grated coconut, butter, cheese, orcondensed milk.
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Ingredients
- 2 ½ cups tapioca starch
- salt to taste
For the filling:
- 1 cup coconut grated, fresh
- condensed milk 1 tablespoon per crepe
- cheese 1 slice per crepe – I recommend coalho cheese, but you can use any cheese that melts easily and has not a strong flavor
- butter
- shredded beef charqui, for savory crepe; banana and chocolate for sweet tapioca crepe
- banana
- chocolate
Instructions
Preparing the tapioca starch:
- Place the tapioca starch in a container and add water, the water level should be 1 ½ inches above the starch.
- Cover the container and refrigerate for 1 hour.
- 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.
- 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:
- 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.
- Spread and even the tapioca flour using the back of a spoon.
- 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.
- Then, you can fill it with the grated coconut, cheese and butter or create a sweet variation, with coconut and condensed milk, for example.
- 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.
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4.9
42 reviews
Excellent
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