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.
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.
- ½ cup manioc starch 2 tablespoons water 1/2 teaspoon salt Option fillings: jam, dulce de leche, nutella, fresh fruit Put the mandioc starch in a small bowl with water and salt.
½ cup manioc starch 2 tablespoons water 1/2 teaspoon salt Option fillings: jam, dulce de leche, nutella, fresh fruit
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.