Breakfast
Tapioca Crepe with Coconut and Cheese
Ingredients
- - 300 g (2 1/2 cups) granulated tapioca (manioc) starch
- - 1/4 tsp fine salt
- - 80 g (1 cup) unsweetened shredded coconut
- - 60 ml (1/4 cup) sweetened condensed milk
- - 150 g (1 1/2 cups) grated coalho cheese or mild mozzarella
- - 1 tbsp butter, for greasing the pan
Method
- Push the tapioca starch through a fine sieve into a bowl to remove lumps, then mix in the salt.
- Heat the dry pan over medium heat for 1-2 minutes until hot but not smoking.
- Sprinkle a thin, even layer of tapioca starch (about 3-4 tbsp) across the pan in a circle; the granules will fuse together within 20-30 seconds.
- Once the edges lift and the surface looks matte and set, flip or fold the crepe in half without turning if using two fillings.
- Scatter the cheese over one half and fold the other half over; press gently for 20 seconds until the cheese softens.
- Slide onto a plate, open slightly, and fill with shredded coconut drizzled with condensed milk.
- Fold closed and serve immediately while warm.
Introduction: Tapioca crepes are a beloved breakfast staple across Brazil's Northeast, made from granulated manioc (cassava) starch rather than wheat flour.
Cultural Background: Tapioca crepes are a beloved breakfast staple across Brazil's Northeast, made from granulated manioc (cassava) starch rather than wheat flour. Street vendors known as tapioqueiras have sold them on beaches and in markets for generations, particularly in Ceara, Pernambuco and Bahia. The starch is simply sprinkled into a hot dry pan, where it fuses into a soft, pliable disc within seconds, then folded around a filling.
Tips: Do not oil the pan for the base layer; tapioca starch needs a dry surface to fuse properly. Work quickly once the starch hits the pan, as it sets within half a minute. Pre-hydrate leftover tapioca starch overnight in the fridge (about 1:1 with water, then drained) for extra-soft crepes, a common home variation.
Variations: Savory-only version: fill with grated coalho cheese and shredded chicken instead of coconut. Vegan version: replace condensed milk with coconut condensed milk and use a plant-based cheese. Vegetarian: Yes. Vegan with plant-based cheese and coconut condensed milk substitute.
Storage: Best eaten fresh. Unfilled tapioca discs can be layered between parchment and refrigerated for up to 2 days.
Reheating: Reheat briefly in a dry skillet over low heat for 30-40 seconds per side; microwaving makes the crepe rubbery.
Nutrition: Per serving (1 filled crepe): approx. 320 kcal, 6 g protein, 12 g fat, 48 g carbohydrate, 2 g fibre.
FAQs:
Q: Can I use tapioca pearls instead of granulated starch?
A: No, tapioca pearls (used in bubble tea) are a different product; you need the fine granulated manioc starch sold as ‘goma de tapioca’ or ‘tapioca granulada’.
Q: Why did my crepe fall apart?
A: The pan likely wasn’t hot enough, or the starch layer was too thick; use medium heat and a thin, even layer.