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Tapioca Crepes

Tapioca Crepes

A fun way to experience authentic Brazilian cuisine in your own kitchen.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2-4 1x
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Ingredients

Crepes

  • 1 cup tapioca starch
  • 1/2 cup water
  • Filling of choice

Sweet Fillings

Option 1: Banana

  • Bananas, fresh, sliced
  • Cinnamon, ground, to taste

Option 2: Strawberry Peanut Butter

  • Strawberries, fresh, sliced
  • Peanut butter, roasted, oil-free, salt-free, to taste

Option 3: Banana Hazelnut

  • Bananas, fresh, sliced
  • Chocolate Hazelnut Spread, to taste

Savory Fillings

Option 1: Mushroom

  • 1/2 cup onion, chopped
  • 1 tsp garlic, fresh, minced
  • 1 cup mushroom of choice
  • 1/3 cup parsley, fresh, chopped
  • 1/2 tsp cashews, chopped (optional)
  • 1/2 tsp turmeric, ground (optional)
  • Black pepper, freshly ground, to taste

Option 2: Hearts of Palm and Leeks

  • 1/2 cup onion, chopped
  • 1 tsp garlic, fresh, minced
  • 1 cup leeks, chopped
  • 1/2 cup tomato, skin removed, crushed
  • 1 tbsp Green Banana Biomass or Cashew Cream
  • 1 cup hearts of palm, chopped
  • 1 tsp oregano, dry

Option 3: Spinach Tofu

  • 1/4 cup tofu, crushed
  • Black salt, to taste (optional)
  • Turmeric, ground, to taste
  • 2 cups spinach
  • Chives, fresh, to taste
  • Parsley, fresh, to taste

Option 4: Avocado and Tomato

  • Basil Pesto
  • Avocado, sliced
  • Tomato, sliced

Instructions

Crepes

  1. Place tapioca starch in a medium bowl. Begin adding water, 2 tablespoons at a time. Stir with your fingers, until mixture consists of medium to small clumps. If mixture becomes a thick liquid, you’ve added too much water; return to a solid/clumpy texture by adding more starch.
  2. Place a fine sieve over a bowl and use a wooden spoon to press clumps of mixture through the sieve so small grains fall to the bowl underneath.
  3. Place a nonstick skillet over medium heat. Sprinkle the starch grains onto the surface in a thin layer. As it heats, the starch will stick together to form a flexible disk. Cook about 30 seconds (until the edges begin to pull away from the pan), then flip and cook another 30 seconds.
  4. Remove crepe from pan and fill with desired filling.  Fold crepe in half and serve. Wipe pan and repeat steps 3 and 4 to make additional crepes.

Sweet Fillings

Option 1: Banana

  1. Slice bananas. Place bananas inside crepe and add cinnamon to taste.

Option 2: Strawberry Peanut Butter

  1. Slice strawberries. Spread peanut butter inside crepe then top with strawberry slices.

Option 3: Banana Hazelnut

  1. Slice bananas. Place Chocolate Hazelnut Spread inside crepe then top with banana slices.

Savory Fillings

Option 1: Mushroom

  1. Sautée onion and garlic in nonstick pan over low heat, adding a drop or two of water as needed if sticking occurs. Add mushrooms and cook for 10 minutes. Remove from heat and stir in parsley, cashews, turmeric and black pepper.

Option 2: Hearts of Palm and Leek

  1. Sautée onion and garlic in nonstick pan over low heat, adding a drop or two of water as needed if sticking occurs. Add leeks, tomatoes, and Green Banana Biomass and cook for 10 minutes. Add hearts of palm and oregano. Stir and cook 5 additional minutes. Remove from heat.

Option 3: Spinach Tofu

  1. Season tofu with black salt and turmeric. Toss tofu in a bowl with spinach, chives, and parsley.

Option 4: Avocado Tomato

  1. Spread Basil Pesto on crepe, then add avocado and tomato slices

Notes: Make sure to use tapioca starch for this recipe; cassava flour is something different. While both are made from the cassava root, the root is simply peeled, dried and ground to make cassava flour. However, when making tapioca starch, the root goes through a process of washing, pulping and evaporating. As such, this recipe is designed to rehydrate the tapioca starch to create the right texture for the crepes. If you use (pre) hydrated tapioca starch, you may skip steps 1 and 2.  In the US, hydrated tapioca can be ordered online.

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Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.