Tapioca Crepes with Cheese and Coconut

Name: Tapioca Crepes with Cheese and Coconut
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 cups dry sifted tapioca starch (polvilho doce); 1/2 tsp salt; 1 cup part-skim mozzarella or queijo coalho, shredded; 1/2 cup sweetened shredded coconut; 1/4 cup sweetened condensed milk (optional drizzle)

A popular Brazilian breakfast made from dried tapioca starch that melts into a thin, naturally gluten-free crepe when dry-fried, then filled with salty queijo coalho or mozzarella and sweet shredded coconut.

30 minEasyServes 4235 cal/serving

BrazilianBreakfastStovetopVegetarianHalal-friendlyGluten-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

2 cups dry sifted tapioca starch (polvilho doce)
1/2 tsp salt
1 cup part-skim mozzarella or queijo coalho, shredded
1/2 cup sweetened shredded coconut
1/4 cup sweetened condensed milk (optional drizzle)

Instructions

1

Whisk 2 cups dry sifted tapioca starch (polvilho doce) and 1/2 tsp salt together in a bowl. Sift the mixture through a fine-mesh strainer to aerate it; this step is key for smooth crepes.
2

Heat a dry 8-inch or 10-inch nonstick skillet over medium heat. The pan must be completely dry - no oil or butter.
3

Spoon about 1/3 cup of the tapioca starch mixture into the hot skillet. Immediately tilt the pan in a circular motion to spread it into an even round, as you would a crepe. Work quickly - the starch sets fast. Cook until the edges look dry and the surface turns from powdery to slightly translucent, 1 to 2 minutes.
4

Scatter 1 cup shredded part-skim mozzarella or queijo coalho over one half of the tapioca round, then sprinkle 1/2 cup sweetened shredded coconut over the cheese. Cook until the cheese begins to melt, about 30 seconds more.
5

Fold the unfilled half over the filled half to form a half-moon. Press lightly with a spatula, then slide onto a plate. Drizzle with 1/4 cup sweetened condensed milk (optional drizzle) if desired. Repeat with the remaining tapioca starch and filling. Serve immediately.

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Questions

How do I know when Tapioca Crepes with Cheese and Coconut is done?

Go by the cues in the method rather than the clock. Step 3: cook until the edges look dry and the surface turns from powdery to slightly translucent. Step 4: cook until the cheese begins to melt.

What can I use instead of sweetened condensed milk in Tapioca Crepes with Cheese and Coconut?

The entry for Tapioca Crepes with Cheese and Coconut calls for 1/4 cup sweetened condensed milk (optional drizzle). In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

Can I make Tapioca Crepes with Cheese and Coconut dairy-free?

Not cleanly. Here the dairy (1 cup part-skim mozzarella or queijo coalho, shredded, 1/4 cup sweetened condensed milk (optional drizzle)) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

How many calories are in Tapioca Crepes with Cheese and Coconut?

One serving (the recipe makes 4) is about 235 calories, with 5 g protein, 28 g carbohydrate and 10 g fat, plus 280 mg sodium. The figures are estimates computed from the ingredient list.

How long does Tapioca Crepes with Cheese and Coconut keep?

Refrigerate what is left of Tapioca Crepes with Cheese and Coconut within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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