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Tapioca Crepe

Name: Tapioca Crepe
Prep time: PT5 minutes
Cook time: PT3-4 minutes per crepe
Total time: PT25 minutes (for 4 crepes)
Yield: 4
Cuisine: Brazil
Ingredients: 2 cups Hydrated Tapioca Starch (Goma para Tapioca) (This is a pre-hydrated tapioca starch, often found in the refrigerated section of Latin American or international grocery stores. If using dry tapioca starch, you will need to hydrate it first according to package directions.); 200 g Queijo Coalho (Brazilian grilling cheese) (Or substitute with a firm, mild white cheese like mozzarella or halloumi, sliced or grated.); 2 tbsp Unsalted Butter (For greasing the pan and serving.); 1/2 cup Shredded Coconut (unsweetened) (Optional, for sweet filling.); to taste Sweetened Condensed Milk (Optional, for sweet filling.); pinch Salt (Optional, to taste, especially for savory fillings.)

Beiju

Authentic Brazilian Tapioca Crepes (Beiju) are a popular street food and breakfast staple from the Northeast region. These simple, naturally gluten-free crepes are made from hydrated tapioca starch and can be filled with a variety of sweet or savory ingredients.

準備時間5 minutes

調理時間3-4 minutes per crepe

合計時間25 minutes (for 4 crepes)

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

2 cups Hydrated Tapioca Starch (Goma para Tapioca)(This is a pre-hydrated tapioca starch, often found in the refrigerated section of Latin American or international grocery stores. If using dry tapioca starch, you will need to hydrate it first according to package directions.)
200 g Queijo Coalho (Brazilian grilling cheese)(Or substitute with a firm, mild white cheese like mozzarella or halloumi, sliced or grated.)
2 tbsp Unsalted Butter(For greasing the pan and serving.)
1/2 cup Shredded Coconut (unsweetened)(Optional, for sweet filling.)
to taste Sweetened Condensed Milk(Optional, for sweet filling.)
pinch Salt(Optional, to taste, especially for savory fillings.)

👨‍🍳 作り方

1
Prepare your fillings: Slice or grate the queijo coalho. If making sweet tapioca, have the shredded coconut and condensed milk ready.
⏱️ 2 minutes
2
Heat a non-stick skillet or crepe pan over medium heat (around 175°C / 350°F). The pan should be hot enough that a drop of water sizzles immediately, but not so hot that it smokes.
⏱️ 2 minutes
3
Lightly grease the hot pan with a small amount of butter. Immediately add about 1/2 cup of the hydrated tapioca starch to the pan, spreading it into a thin, even layer to form a circle, about 6-7 inches in diameter. Work quickly as the starch will start to set.
⏱️ 30 seconds
4
Cook for about 1-2 minutes, or until the edges begin to look dry and slightly opaque, and the center is mostly set but still slightly moist. You should see small bubbles forming.
⏱️ 1-2 minutes
5
If adding a filling, sprinkle half of the crepe with your chosen ingredients (e.g., queijo coalho, or coconut and a drizzle of condensed milk).
⏱️ 30 seconds
6
Using a spatula, carefully fold the unfilled half of the crepe over the filling, creating a half-moon shape. Gently press down.
⏱️ 30 seconds
7
Cook for another 1-2 minutes, flipping once if desired, until the cheese is melted and the crepe is lightly golden and slightly firm to the touch.
⏱️ 1-2 minutes
8
Slide the finished tapioca crepe onto a plate. Serve immediately, optionally with an extra pat of butter on top.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓The key is the right pan temperature: hot enough to cook quickly, but not so hot it burns before setting.
✓Don't overwork the tapioca starch in the pan; it should form a cohesive crepe quickly.
✓The texture should be slightly chewy in the center and crispier on the edges.
✓Experiment with different fillings! Ham, chicken, dried beef (carne seca), and various cheeses are popular savory options.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Sweet: Fill with shredded coconut and a drizzle of sweetened condensed milk.
Savory: Fill with grated queijo coalho, ham, or shredded chicken.
Dessert: Fill with banana slices and cinnamon, then drizzle with condensed milk.