Brazilian Tapioca Flour Crepes

Brazilian Tapioca Flour Crepes

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 2 to 4 servings
Nutritional Guidelines (per serving)
107 Calories
0g Fat
27g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 107
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 134mg 6%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 0g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 0mg 3%
Potassium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Brazilian crepe-like pancakes are a popular street food made with manioc (tapioca) flour. They are cooked to order with a variety of sweet and savory fillings like cheese, coconut, or chocolate. With this simple recipe, you can make them at home.

To make the gluten-free crepes, manioc starch is moistened with water then sifted through a fine sieve to produce a snow-like powder. When this is sprinkled onto a hot skillet it quickly melts together to form a crepe. If you're brave enough, they're also easy to flip and you can try tossing one into the air with the skillet.

There are many videos online that demonstrate how to make these interesting crepes. Since they are unusual, it's recommended that you watch one in order to get an idea of the technique and speed required. Simply search "como fazer tapioca vídeo" and you will find several to choose from.

Ingredients

  • 1 cup tapioca starch, more as needed

  • 1/2 cup water

  • 1/4 teaspoon salt

  • Filling of choice such as banana slices, shredded coconut, dulce de leche, or savory fillings, optional

Steps to Make It

  1. Gather the ingredients.

    Brazilian Tapioca Flour Crepes ingredients

    The Spruce / Diana Chistruga

  2. Add the tapioca starch to a medium bowl. Add the water gradually, 2 tablespoons at a time, stirring with your fingers as you go. The mixture will form clumps that you can break into smaller clumps with your fingers. 

    tapioca starch and water in a bowl

    The Spruce / Diana Chistruga

  3. Keep stirring and adding water gradually until the entire mixture is in the form of medium to small clumps. You will know if you add too much water because the mixture will start to flow like a thick liquid. If that happens, add a little more starch until you find a good balance.

    tapioca starch and water in a bowl

    The Spruce / Diana Chistruga

  4. Pass the moistened starch through a very fine sieve into a clean bowl. Use a wooden spoon to stir the starch in the sieve to help it pass through. 

    Pass the moistened starch through a very fine sieve into a bowl

    The Spruce / Diana Chistruga

  5. Heat a nonstick skillet over medium heat. Working quickly, evenly sprinkle the sifted starch over the entire skillet in a thin layer. Let the crepe cook for about 30 seconds, or until the crepe slides easily in the pan. 

    tapioca flour in a skillet

    The Spruce / Diana Chistruga

  6. Flip the crepe over with a spatula. Cook for 30 to 40 seconds more.

    tapioca flour crepe in a skillet

    The Spruce / Diana Chistruga

  7. Remove crepe to a plate. Wipe the skillet clean after each crepe and repeat.

    Brazilian Tapioca Flour Crepe on a plate

    The Spruce / Diana Chistruga

  8. Fill the crepe with your desired fillings or top with butter, and fold in half or roll it up. The crepes should be served warm because they will stiffen as they cool.  

    Brazilian Tapioca Flour Crepes with a banana filling

    The Spruce / Diana Chistruga

Tip

  • Manioc starch comes in two varieties, sour (azedo) and sweet (doce). Sour tapioca starch has been fermented briefly before processing. Some recipes for tapioca crepes call for sweet starch and some call for sour. It's a matter of preference but either one works well. You can find both in Latin markets or online.

How to Use

  • Tapioca crepes are good for breakfast and can be served with butter alone. They can also be filled with anything you like. Popular choices include cheese, shredded beef, guava, sweetened condensed milk, coconut and coconut milk, and a chocolate fudge filling similar to brigadeiro candy.
  • If you fill them with cheese, return the crepes to the skillet for a few seconds to melt the cheese. You can also add the cheese on top of the crepe while the second side is cooking after it has been flipped.