Imagine the sweet aroma of warm crepes wafting through your home on a cozy Sunday morning. With just a few simple ingredients, you can transport yourself to sunny Brazil with this simple, yet delicious Tapioca Crepes recipe.
Why I Love This Recipe
I discovered this recipe on a trip to Brazil. I was taken in by its simplicity and deliciousness. It’s become a regular part of my brunch repertoire and is always a hit with friends and family.
Why You’ll Love It Too
Speed: This recipe takes less than 30 minutes from start to finish.
Simplicity: With only four main ingredients, this recipe couldn’t be easier.
Family-friendly: Kids love these crepes!
Taste: These crepes are bursting with flavor and completely customizable to personal preference.
Dietary Fits: Gluten and dairy-free, perfect for those with dietary restrictions.
Ingredient Notes
The main ingredients are tapioca flour, eggs, desiccated coconut and your choice of fruit for filling. Tapioca flour can be found in most grocery stores or online. If you can’t find desiccated coconut, shredded coconut will do just fine. For the filling, I recommend bananas or berries, but feel free to get creative!
Step-by-Step Instructions
- Start by mixing the tapioca flour, desiccated coconut and a pinch of salt in a bowl.
- Heat a non-stick pan over medium heat.
- Once hot, pour in the batter to form a thin layer.
- Cook until the edges start to peel off, then flip and cook for a few more minutes.
- Remove from heat and set aside.
- Repeat with the remaining batter.
- Then, fill each crepe with your choice of fruit and serve warm.
Things I’ve Learned
You can make the batter ahead of time and keep it in the fridge overnight. The crepes are best when served immediately, but they can be stored in the fridge for up to two days. Reheat in the microwave or in a hot pan.
FAQs
Q: Can I substitute the tapioca flour?
A: You can use cornstarch, but the texture will be slightly different
Q: Is this recipe gluten-free?
A: Yes, it is
Q: Can I add sugar to the batter?
A: Yes, you can, but I prefer to keep it sugar-free and let the fruit provide the sweetness
Q: How can I store the crepes?
A: The crepes can be stored in the fridge for up to two days
Four-Ingredient Brazilian Tapioca Crepes
Ingredients
- 1 cup tapioca flour
- 2 tablespoons desiccated coconut
- 4 large eggs
- 1 cup chosen fruit for filling
Instructions
- In a bowl, mix the tapioca flour, desiccated coconut and a pinch of salt.
- Heat a non-stick pan over medium heat. Pour in a 1/4 of the batter to form a thin layer.
- Cook until the edges start to peel off, then flip and cook for a few more minutes. Remove from heat and set aside.
- Repeat with the remaining batter. Fill each crepe with 1/4 of the fruit and serve warm.
This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!
