Brazilian Tapioca Crepes
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.
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
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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.
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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.
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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.
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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.
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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.