brazilian tapioca crepe


  • 1 cup tapioca starch
  • 1/2 cup water (approximately)
  • 1/4 teaspoon salt
  • You can use a different kinds of savory or sweet fillings like: chicken, shredded meet , ham and cheese, banana slices, dulce de leche, coconut and condensed milk, chocolate, only butter, etc.


Step 1 –Place the tapioca starch in a container and add water,  2 tablespoons at a time, stirring with your fingers as you go. Keep stirring and adding water gradually until the entire mixture is in the form of medium to small clumps. Pass the moistened starch through a very fine sieve into a clean bowl. Use a wooden spoon to stir the starch in the sieve to help it pass through.

Step 2 –In a pan, put about 2-3 tablespoons of tapioca. You can put more if you like it thicker. Let the crepe cook for about 30 seconds, or until the crepe slides easily in the pan, you can spread and even the tapioca flour using the back of a spoon. The starch will melt and the grains will become a solid crêpe. Flip the crepe over with a spatula. Remove crepe to a plate. Wipe the skillet clean after each crepe and repeat.

Step 3 –Fill the crepe with your desired fillings or top with butter, and fold in half or roll it up. The crepes should be served warm because they will stiffen as they cool.  This tapioca was filled with chocolate and strawberries. Remember that you need to fold the tapioca and press the edges to seal it after filled.

 If you fill the tapioca with cheese, return the crepes to the skillet for a few seconds to melt the cheese. Let it cook for a little while longer and serve immediately, otherwise it becomes rubberish

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