Brazilian gluten free crepes
Put the mandioc starch in a small bowl with water and salt. Combine together with a wooden spoon and mix until it is well blended. Strain the mixture. Butter a non-stick pan and heat over high heat. Once hot, switch heat to low and pour the mandioc starch-water mixture into the pan so that it forms a uniform circle.
Wait about 20 seconds so that the mixture begins to solidify and form a crepe wrapper. Flip the tapioca to the other side for another 30 seconds or until golden brown. Fill the tapioca with a sweet dessert filling of your choice. Caramel sauce, fruit, jam, marmalade, and nutella are all common options. Once you add your filling, roll or fold the tapioca crepe and serve.
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