Some links on this page are affiliate links. This means we may earn a commission at no additional cost to you if you click through and make a purchase. Thank you for your support!
Looking for a healthy, gluten-free, and oil-free meal option? Look no further! This Brazilian tapioca crepe is light, versatile, and super easy to make. With its crispy texture and a filling of fresh vegetables and a zesty tamarind sauce, this crepe is perfect for breakfast, snacks, or even a light meal. Plus, no oil is needed for cooking, making it a guilt-free treat that you can enjoy any time of day!
Why You’ll Love This Brazilian Tapioca Crepe Recipe
Oil-Free Cooking: This recipe requires no oil, making it a healthy and light option for any meal.
Gluten-Free: Tapioca flour is naturally gluten-free, making it suitable for those with dietary restrictions.
Quick & Easy: Ready in just a few minutes, this crepe is ideal for busy mornings or quick snacks.
Customizable: You can easily switch up the fillings to suit your taste preferences, from fresh veggies to added proteins.
Ingredient Highlights:
Tapioca Flour: Naturally gluten-free, tapioca flour creates a light, slightly chewy crepe.
Anthony’s Organic Tapioca Flour
Craft the perfect Brazilian tapioca crepe using USDA Organic Tapioca Flour. This gluten-free, vegan, and non-GMO flour is tasteless and odorless, making it ideal for light and chewy crepes. With no additives, it’s a pure and healthy choice for creating this traditional oil-free delight.
Tapioca flour’s natural binding properties ensure the crepes hold their shape while offering a soft, pliable texture. Beyond crepes, use it to explore other Brazilian favorites like cheese bread or enhance recipes like puddings and vegan cheeses. Embrace the versatility and simplicity of tapioca flour in your culinary creations!
Avocado: Creamy avocado adds healthy fats and a delicious richness to the crepe.
Tamarind Sauce: This tangy, slightly sweet sauce brings a unique flavor that complements the fresh veggies perfectly.
Ingredients
Here’s why each ingredient makes this dish special:
Tapioca Flour (1 cup): The star of the show, providing a chewy, smooth texture.
Salt and Pepper (to taste): Enhances the flavor of the crepe base.
Cucumber, Tomato, and Avocado: Fresh toppings that add crunch, juiciness, and creaminess.
Mayonnaise: A savory drizzle that complements the veggies.
Tamarind Sauce: Brings a tangy-sweet flavor, perfect for balancing the dish.
Instructions
Step 1: Sift the Tapioca Flour
Use a fine sieve to sift the tapioca flour into a bowl. This ensures a smooth texture and helps the flour spread evenly in the pan.
Step 2: Heat the Pan
Heat a nonstick frying pan over medium-low heat. No oil is needed—this is the beauty of tapioca flour!
Step 3: Cook the Crepe
Gently sprinkle the sifted tapioca flour onto the hot pan, spreading it evenly to form a thin layer. Cook for 1-2 minutes until the crepe sets and becomes firm but pliable.
Step 4: Add Toppings
Once the crepe is ready, layer your toppings on one half: thin slices of cucumber, tomato, avocado, and a drizzle of mayonnaise and tamarind sauce.
Step 5: Fold and Serve
Fold the crepe in half to enclose the fillings. Serve hot, and enjoy the delightful combination of textures and flavors!
Cooking Tips & Techniques
Hydrating Tapioca Flour: If using non-hydrated tapioca flour, hydrate it by sprinkling small amounts of water and sifting until it reaches a grainy, moist texture.
Even Cooking: Make sure to spread the tapioca flour evenly in the pan for a thin and uniform crepe.
No Oil Required: A non-stick pan is essential to keep the crepe from sticking without using oil.
How to Serve It
Serve this Brazilian tapioca crepe warm, folded in half like a taco or rolled up. Pair it with a side salad or some fruit for a light, refreshing meal. It’s great as a grab-and-go snack or a quick breakfast when you’re short on time!
Diet-Friendly Options
Vegan: Use vegan mayonnaise or skip it altogether, and enjoy the fresh veggie flavors as-is.
Low-Carb: You can modify the fillings by adding more protein, such as shredded chicken or tofu, while reducing the amount of carbs from the veggies.
Best Ways to Store and Reheat
Storage: While best served fresh, you can prepare the crepes ahead of time and store them in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat the crepe in a dry non-stick pan for 1-2 minutes on each side to regain some of the crispiness.
ALSO READ: How To Make The Best Chocolate Fudgy Brownies
Recipe Variations
Add Protein: For a more substantial meal, fill the crepe with shredded chicken, cooked shrimp, or even scrambled eggs.
Cheesy Crepe: Add a sprinkle of cheese like mozzarella or cheddar for a rich, gooey twist.
Spicy Kick: Add a drizzle of hot sauce or a pinch of chili flakes to bring some heat to the crepe.
ALSO READ: Akara (Koose) Recipe – Crispy, Fluffy, and Absolutely Delicious!
Common Questions Answered
Can I make the crepe thicker? Yes, you can add a bit more tapioca flour to create a thicker, chewier crepe if desired. Just increase the cooking time slightly.
What is the best substitute for tamarind sauce? If you don’t have tamarind sauce, you can use a tangy sauce like balsamic glaze or even a squeeze of lime juice for a different flavor profile.
Do I need a special pan for this recipe? A good-quality non-stick pan is key for this oil-free cooking method, but no special equipment is needed beyond that.
This Brazilian tapioca crepe is a simple, healthy, and versatile dish that you can enjoy any time of day. Happy cooking!
Brazilian Tapioca Crepe: A Light & Oil-Free Delight!
Equipment
- Fine sieve
- Nonstick frying pan
- Spatula
Ingredients
- 1 cup tapioca flour
- Salt and pepper, to taste
- Cucumber, thinly sliced
- Tomato, thinly sliced
- Avocado, sliced
- Mayonnaise, for topping
- Tamarind sauce, for topping
Instructions
- Prepare the Tapioca Flour: Using a fine sieve, sift the tapioca flour to ensure a smooth and uniform texture.
- Cook the Crepe: Heat a nonstick frying pan over medium-low heat. Evenly spread the sifted tapioca flour directly onto the hot pan to form a thin layer. No oil is needed for this step.
- Add Toppings: Once the crepe sets and is firm enough to handle, layer your choice of toppings on one half of the crepe. Suggested toppings include cucumber, tomato, avocado, a drizzle of mayonnaise, and tamarind sauce.
- Fold and Serve: Fold the crepe in half to enclose the fillings. Serve hot and enjoy immediately.
Notes
- 🥑 Feel free to customize the toppings to your liking—try sweet options like coconut and condensed milk or savory fillings like cheese and ham.
- 🌱 For a vegan version, use plant-based mayonnaise or omit it entirely.