Tapioca Crepes: A Versatile Brazilian Snack
Tapioca Crepes, also known simply as Tapioca, is a beloved Brazilian street food and breakfast item derived from cassava root flour. This gluten-free delicacy is known for its light, chewy texture and versatility in savory and sweet applications. The crepe-like batter is spread thinly on a hot grill and cooked until it’s translucent and slightly crisp on the edges, forming a perfect base for various fillings.
For savory versions, common fillings include cheese, ham, and chicken, often accompanied by vegetables and sauces. Sweet variations might feature condensed milk, chocolate, fruits like banana or strawberry, and a sprinkle of cinnamon. Whether enjoyed as a quick snack, a hearty breakfast, or a dessert, Tapioca Crepes offers a delightful taste of Brazilian cuisine that is simple and incredibly satisfying. These crepes are popular for those seeking a delicious, naturally gluten-free option that doesn’t compromise flavor or texture.
AuthorJulia ForesekCategoryBrazilian, Main Course, VegetarianDifficultyBeginnerPrepare the Batter:
In a mixing bowl, combine the tapioca flour with salt. Gradually add water, stirring continuously, until the batter is smooth and has the consistency similar to that of thin pancake batter. Let it rest for about 5 minutes, allowing the starch to settle.
Heat the Pan:
Heat a non-stick skillet over medium heat. You may lightly grease it with a bit of butter or oil, although this is not necessary if you have a good non-stick surface.
Cook the Crepes:
Pour a ladle of the tapioca batter into the center of the hot skillet, swirling the pan immediately to spread the batter into a thin layer.
Cook for about 1-2 minutes until the edges start to peel away from the pan and the bottom is slightly golden.
Flip the crepe carefully and cook for another 30 seconds to 1 minute on the other side.
Add Fillings:
Place the filling of your choice on half of the crepe while it's still in the pan. If using cheese, allow it to melt slightly.
Fold the crepe over the filling to form a half-moon shape. Press down lightly with a spatula to seal the edges if needed.
Serve:
Remove the crepe from the pan and serve immediately while still warm and crispy.
Ingredients
Directions
Prepare the Batter:
In a mixing bowl, combine the tapioca flour with salt. Gradually add water, stirring continuously, until the batter is smooth and has the consistency similar to that of thin pancake batter. Let it rest for about 5 minutes, allowing the starch to settle.
Heat the Pan:
Heat a non-stick skillet over medium heat. You may lightly grease it with a bit of butter or oil, although this is not necessary if you have a good non-stick surface.
Cook the Crepes:
Pour a ladle of the tapioca batter into the center of the hot skillet, swirling the pan immediately to spread the batter into a thin layer.
Cook for about 1-2 minutes until the edges start to peel away from the pan and the bottom is slightly golden.
Flip the crepe carefully and cook for another 30 seconds to 1 minute on the other side.
Add Fillings:
Place the filling of your choice on half of the crepe while it's still in the pan. If using cheese, allow it to melt slightly.
Fold the crepe over the filling to form a half-moon shape. Press down lightly with a spatula to seal the edges if needed.
Serve:
Remove the crepe from the pan and serve immediately while still warm and crispy.
Perfect Beverage Pairing:
- For Savory Crepes: A cold glass of sparkling water or a crisp white wine like Sauvignon Blanc complements the meal nicely.
- For Sweet Crepes: A cup of fresh Brazilian coffee or a dessert wine can enhance the sweetness of the fillings.
