Brazilian Tapioca Crepe
Crispy, lacy tapioca crepes made from cassava flour and filled with savory or sweet toppings. A beloved Brazilian street food and breakfast favorite that's naturally gluten-free.
- Total time
- 20 min
- Servings
- 2
- Calories
- 210
- Protein
- 4g
Ingredients
- 1 cup tapioca flour (goma de tapioca)
- ¾ cup water
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
- ½ cup shredded mozzarella cheese
- ½ cup fresh corn kernels
- ¼ cup sun-dried tomatoes
- 2 tablespoon fresh basil
- 2 tablespoon honey or dulce de leche
Instructions
- 1
In a mixing bowl, combine tapioca flour and salt. Slowly whisk in water until you have a smooth, pourable batter with no lumps. Let rest for 5 minutes.
- 2
Heat a non-stick crepe pan or 9-inch skillet over medium-high heat. Lightly butter the surface.
- 3
Pour about 0.25 cup batter into the center and immediately tilt and rotate the pan to spread into a thin, even circle. The crepe should be lacy and have some gaps.
- 4
Cook for 1-2 minutes until the bottom is golden and crispy. The top will remain moist.
- 5
Add your chosen fillings to one half of the crepe while still in the pan.
- 6
Fold the crepe in half or roll it, then transfer to a serving plate. Repeat with remaining batter.
Tools you’ll need
- 9-inch non-stick crepe pan or skillet
- mixing bowl
- whisk
- spatula
- measuring cups
- measuring spoons
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