(No Ratings Yet)
Loading...Tapioca crepe is a beloved gluten-free street food from northeastern Brazil, made simply from hydrated cassava starch pressed onto a hot pan. The thin, chewy crepe is folded around sweet or savory fillings; this version pairs melted mozzarella, banana, coconut, and condensed milk for the classic cafe-style combination.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 crepes
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 12 gFat
- 7 gSaturated Fat
- 70 gCarbs
- 3 gFiber
- 22 gSugar
- 10 gProtein
- 280 mgSodium
- 260 mgPotassium
- 180 mgCalcium
- 1.2 mgIron
- 5 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the Crepe Batter
- 2 cups fine tapioca starch (tapioca flour)
- 1/2 cup cold water
- 1/4 tsp fine sea salt
- 1 tsp granulated sugar (optional)
For the Filling
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sweetened shredded coconut
- 1/3 cup sweetened condensed milk
- 2 ripe bananas, sliced into 1/4-inch rounds
- 1 tbsp unsalted butter, softened
Directions
- In a large mixing bowl, combine the tapioca starch, water, salt, and sugar if using. Stir with a fork until the starch absorbs the water and forms a uniformly damp, crumbly texture resembling wet sand; let rest for 5 minutes.
- Adjust consistency if needed: add water 1 tablespoon at a time if too dry, or more tapioca starch if too wet. The mixture should clump lightly when pressed but not be paste-like.
- Heat a 9-inch non-stick skillet over medium heat without oil. Sprinkle about 1/3 cup of the tapioca mixture evenly across the pan, then use the back of a spoon to gently press and spread it into a thin, even circle about 7 inches wide.
- Cook for 90 seconds to 2 minutes without flipping, until the bottom is set and the top looks dry and slightly translucent. The crepe should hold together cleanly when lifted at the edge.
- Working quickly, scatter about 1/3 cup mozzarella, a few banana slices, a tablespoon of coconut, and a drizzle of condensed milk over one half of the crepe, then dot with a little butter.
- Fold the empty half over the filling to form a half-moon, press gently for 10 seconds so the cheese begins to melt, then slide onto a plate.
- Repeat with the remaining batter and filling to make 4 crepes, keeping finished ones warm on a plate covered with a clean kitchen towel.
- Serve immediately while warm, with extra condensed milk drizzled on top if desired.
Cook’s Notes
- Use fine tapioca starch, not cassava flour; cassava flour contains fibrous pulp and will not hydrate into a smooth crepe.
- The pan must be properly preheated before adding the starch; test by sprinkling a pinch, which should stick instantly when pressed.
- Never flip a tapioca crepe; it only cooks on one side and will tear if turned.
- For a savory version, fill with sun-dried tomatoes, shredded chicken, and catupiry cream cheese, a popular Brazilian combination.
- For an even more traditional texture, make your own goma by soaking tapioca starch in water for 1 to 2 hours, then squeezing through cheesecloth until damp and crumbly.
