Easiest Way to Make Appetizing Brazilian Tapioca Crepes

Brazilian Tapioca Crepes. Easy recipe for Brazilian manioc or tapioca crepes, these delicious gluten free crepes are made with tapioca starch and can be filled with grated coconut, butter, cheese, or condensed milk. This recipe and text is contributed by our guest blogger Andressa Vieira. Tapioca is how we call a sort of "crêpe" made out of manioc or cassava starch.

Brazilian Tapioca Crêpes I chose this recipe to share with you from Baklava to Tarte Tatin by Bernard Laurance because it is so different from any others here on Bakepedia, because it is easy and because it is exemplary of the world of desserts that we have to explore. Since so many people expressed curiosity about Brazilian breakfast customs, I decided to write a post about breakfast in Brazil. I am also sharing with you my favorite Brazilian breakfast dish: Tapioca Crepes with Cheese or Tapioca com Queijo. You can cook Brazilian Tapioca Crepes using 2 ingredients and 7 steps. Here is how you cook it.

Ingredients of Brazilian Tapioca Crepes

1. You need 400 ml of Tapioca flour.
2. You need 150 ml of Water.

IN Brazil, tapioca can refer to several different products derived from the cassava plant. One of them is plain, rustic flatbread. This type of bread looks more like a crepe and is often called a tapioca crepe. The biggest difference between a crepioca and crepe and pancake is, instead of flour, we make crepioca with yuca gum, the tapioca ingredient (get it, crepe-ioca!!!!??).

Brazilian Tapioca Crepes instructions

1. Put the tapioca flour in a bowl, add a small amount of water at a time, and use your fingers to mash and mix it. Rub the mixture together and break up the clumps..
2. Like this..
3. Use your fingers to press it through a fine mesh metal strainer to make the mixture fine..
4. The mixture should look like this..
5. Heat a small frying pan over medium-high heat, add the tapioca flour, and use the back of a spoon to press it into a flat disc (3~4 mm thick)..
6. The crepes should look like this. Cook on each side for about 1 minute..
7. Once cooked, spread some condensed milk on the tapioca crepe, sprinkle with shredded coconut, and fold in half..

Tapioca is a traditional symbol and street food staple of North and Northeastern Brazilian cuisine. Tapioca flour, also known as tapioca starch, is a grain-free flour made from cassava root, a shrub native to South America. It's a staple in gluten-free baking and can be purchased online or at your local health food store. Making crepes can be a bit challenging—the pan, the heat, and the wrist technique are all important to making a perfect. The tapioca crepe is a lightly salted tapioca flour hydrated disk cooked, stuffed and folded in half.

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