Brazilian manioc or tapioca crepes
Easy recipe for Brazilian manioc or tapioca crepes, these delicious gluten free crepes are made
with tapioca starch and can be filled with grated coconut, butter, cheese, or
condensed milk.
with tapioca starch and can be filled with grated coconut, butter, cheese, or
condensed milk.
Servings 3 tapiocas
Equipment
- Mesh strainer or sieve
- Kitchen towel
Ingredients
- 2 ½ cups of tapioca starch
- Salt to taste
For the filling:
- 1 cup of fresh coconut grated
- 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
- Other filling options include shredded beef (charqufor a savory crepe or banana and chocolate for a sweet tapioca crepe.
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.
