Tapioca Crepes with Cheese and Coconut
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.
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
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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.
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2
Heat a dry 8-inch or 10-inch nonstick skillet over medium heat. The pan must be completely dry — no oil or butter.
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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.
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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.
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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.