Brazilian Tapioca Crepes

Name: Brazilian Tapioca Crepes
Yield: 8 servings
Cuisine: American
Ingredients: 400 ml Tapioca flour; 150 ml Water

cookpad.japan @cookpad_jp

This is a standard Brazilian snack. It's sold on the roadside. This time, I made a sandwich with condensed milk and coconut, but the dough isn't sweet, so you can make it savory as well. I recommend scrambled eggs and melted cheese!

Try to make the crepes as thin as possible without making holes so that they'll be soft.
If there's not enough water, the dough will become crumbly and harden when cooked. Recipe by Radorin

cookpad.japan @cookpad_jp

Try to make the crepes as thin as possible without making holes so that they'll be soft.
If there's not enough water, the dough will become crumbly and harden when cooked. Recipe by Radorin

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Ingredients

8 servings

400 mlTapioca flour
150 mlWater

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Steps

1

Put the tapioca flour in a bowl, add a small amount of water at a time, and use your fingers to mash and mix it. Rub the mixture together and break up the clumps.
2

Like this.
3

Use your fingers to press it through a fine mesh metal strainer to make the mixture fine.
4

The mixture should look like this.
5

Heat a small frying pan over medium-high heat, add the tapioca flour, and use the back of a spoon to press it into a flat disc (3~4 mm thick).
6

The crepes should look like this. Cook on each side for about 1 minute.
7

Once cooked, spread some condensed milk on the tapioca crepe, sprinkle with shredded coconut, and fold in half.