Tapioca Breakfast Crepes
These simple tapioca crepes are a traditional Brazilian breakfast. Made from hydrated tapioca starch, they are naturally gluten-free and can be filled with sweet or savory ingredients. This recipe features a classic cheese filling.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 417 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cuptapioca starch, hydrated
- 1 pinchsalt
- 0.5 tspbutter(optional)
filling
- 0.5 cupmozzarella cheese, shredded
Equipment
bowl · spatula · non-stick skillet
The method
Step by step
- 1
If your tapioca starch is not pre-hydrated, place it in a bowl and add just enough water to cover. Let it soak for 10-15 minutes, then drain any excess water and crumble the starch with your hands to remove lumps.
Cook’s note: Pre-hydrated tapioca starch (tapioca granulada) is often sold ready to use, check package instructions.
- 2
Heat a non-stick skillet over medium heat. If desired, lightly grease the pan with butter.
About 1 min
Cook’s note: A well-seasoned cast iron pan also works well.
- 3
Sprinkle the tapioca starch evenly over the bottom of the hot pan, forming a thin, round layer about 6-8 inches in diameter. Ensure there are no gaps.
About 1 min
Cook’s note: Use a spoon or sifter to get an even layer.
- 4
Cook undisturbed for 2-3 minutes, until the tapioca starch comes together and forms a solid crepe-like texture, easily peeling from the pan.
About 3 min
Cook’s note: The edges will start to curl slightly when it's ready to flip.
- 5
Sprinkle the shredded mozzarella cheese over one half of the tapioca crepe. Add a pinch of salt over the cheese.
About 1 min
- 6
Fold the other half of the crepe over the cheese filling to create a half-moon shape.
- 7
Continue cooking for another 1-2 minutes, pressing gently with a spatula, until the cheese is melted and the crepe is lightly golden.
About 2 min
- 8
Remove the tapioca crepe from the pan and serve immediately. Repeat with remaining tapioca starch and cheese.
About 2 min
Per serving
Nutrition
- Calories
- 417kcal
- Protein
- 5.4g
- Carbs
- 80.7g
- Fat
- 7.6g
- Sugar
- 3.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Tapioca crepes are best eaten fresh, as they can become rubbery when stored.
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