Brazilian Tapioca Crepe: A Light & Oil-Free Delight!
Brazilian Tapioca Crepe is a naturally gluten-free and versatile dish that’s popular in Brazil, especially in the northeastern region. This simple and satisfying crepe is made from tapioca flour and can be filled with sweet or savory toppings. Perfect for breakfast, snacks, or dessert, it's a delightful treat for any occasion. 🥞☕
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.