- 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.
- 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.
- 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.
- 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.
Option 1: Banana
- Slice bananas. Place bananas inside crepe and add cinnamon to taste.
Option 2: Strawberry Peanut Butter
- Slice strawberries. Spread peanut butter inside crepe then top with strawberry slices.
Option 3: Banana Hazelnut
- Slice bananas. Place Chocolate Hazelnut Spread inside crepe then top with banana slices.
Option 1: Mushroom
- 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
- 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
- Season tofu with black salt and turmeric. Toss tofu in a bowl with spinach, chives, and parsley.
Option 4: Avocado Tomato
- 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.