📝 About This Recipe
A staple of the Brazilian Northeast that has conquered the entire nation, the Tapioca crepe is a gluten-free marvel made from hydrated cassava starch. When toasted on a hot griddle, the pearls fuse into a crisp, snowy-white disc with a uniquely chewy interior. This version focuses on the purest form: slathered with rich, melting butter that soaks into the warm starch for the ultimate comforting breakfast.
🥗 Ingredients
The Starch Base
- 500 grams Tapioca Starch (Polvilho Doce) (also known as sweet cassava starch)
- 250 ml Filtered Water (added gradually to hydrate the starch)
- 1 teaspoon Fine Sea Salt (to taste)
The Golden Finish
- 4 tablespoons Salted Grass-fed Butter (at room temperature for easy spreading)
- 2 teaspoons Salted Butter (chilled, for greasing the pan lightly if desired)
Optional Traditional Toppings
- 1/2 cup Fresh Grated Coconut (unsweetened, for a classic 'cartola' style)
- 100 grams Queijo Coalho or Halloumi (thinly sliced and seared)
👨🍳 Instructions
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1
Place the dry tapioca starch in a large mixing bowl and sprinkle the sea salt evenly over the top.
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2
Slowly begin adding the filtered water, one tablespoon at a time, using your fingertips to rub the water into the starch.
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3
Continue working the mixture until it reaches a sandy, crumbly texture that holds its shape when squeezed in your palm but breaks apart easily.
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4
Pass the hydrated mixture through a fine-mesh sieve into a clean bowl. Use a spoon to push it through; this ensures a light, airy crepe without hard lumps.
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5
Heat a non-stick 8-inch skillet or 'tapioqueira' over medium heat for about 2 minutes. Do not add oil yet.
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6
Lower the heat to medium-low and sprinkle about 1/2 cup of the sieved flour into the pan, covering the bottom completely.
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7
Use the back of a spoon to gently level the flour into a flat disc. Do not press down hard; you want the pearls to fuse naturally.
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8
Cook for 1-2 minutes until the edges begin to lift slightly and the flour has bonded into a solid, white crepe.
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9
Flip the crepe carefully using a spatula. The cooked side should be matte white and firm, not browned.
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10
Immediately spread a generous teaspoon of room-temperature butter over the hot surface of the crepe while the second side cooks for 30 seconds.
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11
Fold the crepe in half (half-moon shape) so the melting butter is trapped in the center.
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12
Slide the finished tapioca onto a plate and spread an additional small dab of butter on the outside for a glossy finish.
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13
Repeat the process with the remaining flour, wiping the pan with a dry paper towel between crepes if any residue remains.
💡 Chef's Tips
If the flour is too dry, the crepe will crumble; if too wet, it will become rubbery—adjust water drop by drop. Always sieve the flour right before cooking to ensure the lightest possible texture. Store any leftover hydrated flour in an airtight container in the refrigerator for up to 3 days. Avoid browning the tapioca; it should remain snowy white to stay soft and pliable. For an extra crispy edge, let the pan get slightly hotter before adding the flour, but reduce heat immediately after.
🍽️ Serving Suggestions
Serve piping hot alongside a strong cup of 'Cafezinho' (Brazilian black coffee). Pair with a side of fresh tropical fruits like papaya or mango. Add a slice of grilled Queijo Coalho inside for a salty, squeaky cheese contrast. Drizzle with a little condensed milk and coconut flakes for a sweet breakfast variation. Enjoy immediately, as tapioca becomes tough and chewy once it cools down.