Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianBreakfast
Recipe Story
origins & traditionsTapioca crepes, known as "Tapioca" or "Beiju" in Brazil, are a beloved traditional breakfast staple from the Northeast region. These naturally gluten-free crepes are made from tapioca starch (polvilho) that is hydrated and cooked on a hot griddle until it forms a delicate, lacy crepe. The versatility of tapioca crepes allows for both sweet and savory fillings, but the classic combination of shredded coconut and melted cheese creates a perfect balance of flavors. This recipe captures the essence of Brazilian street food culture, where tapioca vendors serve these warm crepes fresh off the griddle. The simplicity of ingredients and quick cooking time make it an ideal breakfast for busy mornings, while the unique texture and authentic taste transport you straight to the beaches of Recife or Salvador.
Instructions
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Measure 1 cup of tapioca starch and place it in a mixing bowl. Add 2 tablespoons of water and mix with your fingers until the starch is moistened and crumbly, resembling wet sand.
Sift the moistened tapioca through a fine-mesh strainer to remove any lumps and create a fine powder. This step is crucial for achieving the right texture.
Heat an 8-inch non-stick skillet over medium heat. Do not add any oil or butter.
Once the pan is hot, sprinkle about 1/4 cup of the sifted tapioca starch evenly across the bottom of the pan, forming a thin layer. Use a circular motion to distribute it evenly.
Let the tapioca cook undisturbed for 1-2 minutes. The starch will naturally bond together and form a crepe. You will see the edges beginning to lift slightly.
Once the crepe has formed and is slightly golden on the bottom, sprinkle 2 tablespoons of shredded coconut and 1/4 cup of shredded mozzarella cheese on one half of the crepe.
Fold the crepe in half using a spatula, covering the filling. Press gently to help the cheese melt.
Cook for another 30 seconds to 1 minute until the cheese is fully melted.
Transfer the crepe to a plate and serve immediately while hot.
Repeat the process with the remaining tapioca starch, making 4 crepes in total.
Serve warm with a drizzle of honey or a sprinkle of cinnamon if desired.
Tapioca Crepes with Coconut and Cheese
4.2 (126)
Traditional Brazilian breakfast crepes made with tapioca flour, filled with sweet coconut and melted cheese. A gluten-free delight that is crispy on the outside and soft inside, ready in just 20 minutes.
easy
20 min
4 servings
Ingredients
0 of 7 checked
Main Ingredients
- 1 cups flour, tapioca starch/flour sifted
Filling
- 1/2 cups coconut, shredded unsweetened
- 1 cups cheese-mozzarella, shredded
- 2 tablespoons butter, melted (optional)
Seasoning
- 1/4 teaspoons salt (optional)
Topping
- 2 tablespoons honey (optional)
- 1/2 teaspoons cinnamon, ground (optional)
Chef Tips
expert advice•For the most authentic texture, use fine tapioca starch (polvilho doce), which can be found in Brazilian or Latin American markets.
•The moisture content of the tapioca is key - it should feel like damp sand that clumps when pressed but crumbles easily.
•If your tapioca is too dry, add water one teaspoon at a time.
•If too wet, add more starch.
•For a savory version, omit the coconut and fill with ham, cheese, and tomatoes.
•You can also add butter to the filling for extra richness.
•The pan must be very hot before adding the tapioca, and never use oil or the crepes will not form properly.
•Fresh coconut works best, but sweetened shredded coconut is a convenient alternative.
•These crepes are best enjoyed immediately as they lose their crispness when cooled.
