BRAZILIAN LACY TAPIOCA CREPE (TAPIOCA RENDADA RECHEADA)

tapioca flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour adds nutrients while cornstarch is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a unique flavor and is dairy-free.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a lower-calorie, dairy-free option.

coconut

🥗Healthier: shredded carrots

💰Cheaper: dried fruit

Shredded carrots provide sweetness and color at a lower cost.

Mix hydrated tapioca flour with water until smooth.

Add grated parmesan cheese to the mixture.

Heat a non-stick skillet over medium heat until hot.

Pour a thin layer of the tapioca mixture into the skillet, swirling to coat the bottom evenly.

Cook until the edges lift and the center is set, about 2-3 minutes.

Carefully flip the crepe and cook for another 1-2 minutes until lightly browned.

Remove from skillet and repeat with remaining mixture, adding butter as needed.

Fill each crepe with mozzarella cheese, sliced tomato, turkey breast, cream cheese, sliced strawberry, chocolate and hazelnut spread, shredded coconut, or condensed milk as desired.

Fold the crepe in half or roll it up to serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens