Tapioca-Flour Crepes

By:

Mariean

1 cup tapioca starch

1/2 cup water (approximately)

1/4 teaspoon salt

Optional: filling of your choice

n a medium bowl, place the tapioca starch.

 

Add the water gradually, 2 tablespoons at a time, stirring with your fingers as you go. The mixture will form clumps that you can break into smaller clumps with your fingers.

 

Keep stirring and adding water gradually until the entire mixture is in the form of medium to small clumps. You will know if you add too much water because the mixture will start to flow like a thick liquid. If that happens, add a little more starch until you find a good balance.

 

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.

 

Heat a nonstick skillet over medium heat. Working quickly, evenly sprinkle the sifted starch over the entire skillet in a thin layer. Let the crepe cook for about 30 seconds, or until the crepe slides easily in the pan.

 

Flip the pancake over with a spatula or by tossing it in the air and catching it with the skillet. Cook for 30 to 40 seconds or so and remove to a plate. Wipe the skillet clean after each crepe and repeat.

 

Fill the crepe with desired your fillings and fold in half or roll it up. The crepes should be served warm because they will stiffen as they cool.

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