Brazilian Tapioca Crepes

Name: Brazilian Tapioca Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 cup tapioca starch (also labeled tapioca flour); 1/4 tsp salt; 2 tsp coconut oil or neutral oil (for the pan); 2 ripe banana, thinly sliced; 1/4 cup unsweetened shredded coconut, toasted; 1/4 cup honey or agave nectar

Airy, lacy crepes made purely from tapioca starch that become chewy and translucent when cooked - no batter, no waiting. A beloved Brazilian breakfast street food that is naturally gluten-free and dairy-free.

25 minEasyServes 4230 cal/serving

BrazilianBreakfastStovetopVegetarianVeganHigh FiberHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

1 cup tapioca starch (also labeled tapioca flour)
1/4 tsp salt
2 tsp coconut oil or neutral oil (for the pan)
2 ripe banana, thinly sliced
1/4 cup unsweetened shredded coconut, toasted
1/4 cup honey or agave nectar

Instructions

1

In a bowl, whisk together 1 cup tapioca starch (also labeled tapioca flour) and 1/4 tsp salt until well combined. Pass the starch through a fine-mesh sieve or sift it to remove any lumps - this step is key for a smooth crepe.
2

Heat an 8-inch nonstick skillet over medium heat. Lightly brush with a small amount of 2 tsp coconut oil or neutral oil (for the pan). The pan is ready when a pinch of tapioca starch flicked onto it sizzles gently.
3

Sprinkle about 3 to 4 tablespoons of the tapioca starch evenly over the pan surface in a thin layer. Use the bottom of a spoon to spread it into a circle if needed. Cook for 1 to 2 minutes until the starch turns from opaque white to translucent and the edges begin to lift.
4

Arrange 2 thinly sliced ripe banana on one half of the crepe. Sprinkle with 1/4 cup toasted unsweetened shredded coconut and drizzle with 1/4 cup honey or agave nectar.
5

Fold the crepe in half over the filling using a spatula. Slide onto a plate and serve immediately. Repeat with remaining starch and filling.

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Questions

How do I know when Brazilian Tapioca Crepes is done?

Go by the cues in the method rather than the clock. Step 3: cook until the starch turns from opaque white to translucent and the edges begin to lift.

What can I use instead of honey in Brazilian Tapioca Crepes?

The entry for Brazilian Tapioca Crepes calls for 1/4 cup honey or agave nectar. In its place: Maple syrup or agave, measure for measure, which also makes it vegan.

How many calories are in Brazilian Tapioca Crepes?

One serving (the recipe makes 4) is about 230 calories, with 6 g protein, 45 g carbohydrate and 6 g fat, plus 6 g fiber and 22 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Brazilian Tapioca Crepes?

Refrigerate what is left of Brazilian Tapioca Crepes within two hours and eat it within three days. Reheat gently on the stovetop.

Can I halve or double Brazilian Tapioca Crepes?

Yes. As written it serves 4. Halved, the tapioca starch drops from 1 cup to 1/2 cup; doubled, it is 2 cups. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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