Brazilian Tapioca Flour Crepes
A popular Brazilian street food, these crepes are crafted from tapioca starch and suitable for both sweet and savory fillings.
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Instructions
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In a medium bowl, gradually add water to tapioca starch, stirring with fingers until medium-to-small, dry clumps form; adjust consistency if needed.
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Sieve the moistened starch into a clean bowl, using a wooden spoon to assist passage, then stir in salt.
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Heat a nonstick pan over medium heat. Quickly sprinkle a thin layer of sifted starch to cover the pan, evening it out with a spoon, and cook for 30 seconds until it slides easily.
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Flip the crepe and cook for another 30-40 seconds.
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Transfer the crepe to a plate. Wipe the skillet clean and repeat with the remaining mixture.
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Fill the warm crepe as desired, then fold or roll it up, serving immediately before it stiffens.