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Tapioca Crepe
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.
đ§ Ingredienser
- 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.)
đšâđł Instruktioner
- 1
Prepare your fillings: Slice or grate the queijo coalho. If making sweet tapioca, have the shredded coconut and condensed milk ready.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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).
â±ïž 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.
â±ïž 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.
â±ïž 1-2 minutes - 8
Slide the finished tapioca crepe onto a plate. Serve immediately, optionally with an extra pat of butter on top.
â±ïž 1 minute
đĄ Proffstips
- âThe key is the right pan temperature: hot enough to cook quickly, but not so hot it burns before setting.
- âDon't overwork the tapioca starch in the pan; it should form a cohesive crepe quickly.
- âThe texture should be slightly chewy in the center and crispier on the edges.
- âExperiment with different fillings! Ham, chicken, dried beef (carne seca), and various cheeses are popular savory options.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.