Tapioca Crepe
Crispy Brazilian tapioca crepes filled with savory cheese and herbs, served warm. A gluten-free street food favorite that's ready in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
Ingredients
- 1 cup tapioca starch (polvilho)
- ¾ cup water
- ½ tsp salt
- ¾ cup shredded mozzarella cheese
- ¼ cup fresh cilantro, chopped
- 2 tbsp green onions, sliced
- 1 tbsp butter
Instructions
- 1
Mix tapioca starch, water, and salt in a bowl until smooth, letting it rest for 5 minutes.
- 2
Combine mozzarella, cilantro, and green onions in a small bowl.
- 3
Heat a 10-inch non-stick skillet over medium-high heat and lightly butter it.
- 4
Pour 0.25 cup tapioca batter into the center and immediately tilt the pan to spread into a thin crepe.
- 5
Cook for 1-2 minutes until the bottom is lightly golden and edges start to crisp.
- 6
Sprinkle 2-3 tablespoons of cheese filling onto one half of the crepe.
- 7
Fold the crepe in half and cook for another 30 seconds until the cheese begins to melt.
- 8
Transfer to a plate and repeat with remaining batter and filling.
Tools you’ll need
- 10-inch non-stick skillet
- mixing bowl
- small bowl
- measuring cups
- measuring spoons
- spatula
- spoon
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