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Tapioca Crepes: the easy recipe for a popular Brazilian snack

Total time: 20 min + resting time
Difficulty: Low
Serves: 4 people
By Cookist


Tapioca flour
3 1/4 cups
1 2/3 cups
filling of your choice
sliced bananas
Sweetened Condensed Milk
freshly grated coconut
dulce de leche

If you're been looking for a simple, gluten-free snack that can be made savory or sweet, you need to try this easy tapioca crepe recipe. Tapioca crepes are popular Brazilian street food that can be enjoyed for breakfast, lunch, or as a snack. The best part is you can use whatever filling you want to make your Brazilian tapioca crepes. Fill them with ground meat and vegetables for savory crepes or use fruit, chocolate, dulce de leche, or condensed milk for dessert tapioca crepes.

Tapioca has a fairly neutral taste, so the crepes will take on the flavor of the filling. They're a light, delicious snack that you'll want to make again and again!

Tips for Making the Best Tapioca Crepes

Depending on what sort of filling you use for your crepes, Brazilian tapioca crepes are completely vegan and gluten-free. For a delicious alternative to tapioca, you can use almond flour for the dough.

The tapioca flour is ready to use once all the water has been removed from it. You'll know it's ready when it has a dull rather than shiny appearance.

You can prepare the flour a few days ahead of time and store it in the fridge until you're ready to use it.


How to Serve Brazilian Tapioca Crepes

Tapioca crepes are usually enjoyed on their own as a snack. Sweet crepes can be eaten as a breakfast or snack with a cup of coffee or tea. You can add a little ice cream or whipped cream, or a drizzle of chocolate or caramel to jazz them up.

Savory tapioca crepes can be paired with side dishes like salads and vegetables to make a light meal.

How to Store Tapioca Crepes

Place leftover tapioca crepes in an airtight container and store them in the fridge. Enjoy within 5 to 7 days.

How to Make Tapioca Crepes


Combine water and tapioca flour in a large bowl. Cover and let stand for 12 hours.


After 12 hours, drain the water off the flour. Let the flour dry for at least an hour.


Pour off any excess water, then lay paper towels over the top of the flour to soak up excess water. Leave for 20 minutes.


Remove the paper towels then stir the paste with a fork. Pass the paste through a sieve.


Heat a non-stick pan over medium heat. Spoon the paste into the pan and spread into an even layer about 5mm thick. Place a lid over the pan and cook for 2 to 3 minutes. Remove the crepe from the pan and put it on a plate.


Add desired fillings to the crepe. Fold, and serve immediately.


Tapioca flour can be purchased at Asian supermarkets and online specialty stores.

If there's extra water on the flour, use more paper towels to soak it up.

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