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Brazilian cuisine: How to make Tapioca crepes

One of Brazil’s most used ingredients, mandioca, is mixed with water and salt to make a pancake-like batter, and then poured onto a hot pan to form a thin crepe. It can be stuffed with delicious fillings like fresh fruit, nutella, jam or caramel sauce. Many Brazilians will eat tapioca crepes for breakfast, a snack, or as a dessert.

Preparation

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.

Ingredients

½ cup manioc starch 2 tablespoons water 1/2 teaspoon salt Option fillings: jam, dulce de leche, nutella, fresh fruit

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About the Author

Alexandra Lazar is a writer, editor and eater based in Argentina. She writes for various for newspapers, magazines, online publications, travel guides and blogs about food, wine, bars and travel.