Brazilian tapioca crepes are one of the most unique street foods in the world. Unlike wheat flour crepes, Brazilian tapioca is made purely from moistened tapioca starch, which naturally "glues" together when heated without any binders, eggs, or oil. The result is a thin, slightly chewy, lacy crepe with a neutral flavor that pairs beautifully with both sweet and savory fillings.
Ingredients
- 200g tapioca granules (goma de tapioca or hydrated tapioca starch)
- Pinch of salt
Filling Options
- Savory: Shredded chicken + cream cheese, coalho cheese + oregano, ham + cheese
- Sweet: Coconut flakes + condensed milk, Nutella + strawberry, butter + honey
Method
Place tapioca granules in a fine-mesh sieve. Use your fingers to break up any clumps and sift over a bowl. Heat a 20cm non-stick pan over medium heat with no oil. Sprinkle a thin, even layer of tapioca granules into the pan (about 4–5 tablespoons). The heat will make them stick and fuse together. After about 60 seconds, the bottom will have set and the edges will lift slightly. Flip carefully. Cook the second side for 30 seconds. Place filling on one half, fold over, and slide onto a plate.
Serve immediately — tapioca crepes are best eaten hot and fresh. They toughen if left to cool.