Tapioca crepes are very popular in Brazil. They are made of hydrated tapioca starch which is widely available in Brazil, but hard to find every where else. This recipe teaches you how to make it from scratch. The spinach adds nutrition and a fun colour, but you can skip it and use plain water instead. For the filling, I used cheese but you can use anything you like.
Makes: 1 batch of crepes
500g tapioca starch
salt, to taste
cheese, for filling (use your favourite)
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:1hour › Extra time:3hours › Ready in:4hours
Blend spinach with 2 cups of water.
Place the starch and salt in a deep bowl then mix well. Pour in the spinach juice, mix and let sit until the starch absorbs the liquid. This can take up to a few hours.
The starch is ready when it looks and feels stiff. Pass it through a sieve over a bow to create a sort of flour (it won't be fine like a flour, but rather have tiny lumps/balls).
Heat a non stick frying pan over medium heat and spread a thin layer of the hydrated starch. It should firm up very quickly, forming a crepe-like disk. Flip after 2 minutes, fill with cheese and fold in half. Serve.