Tapioca de espinafre (Brazilian spinach tapioca crepes)

Tapioca de espinafre (Brazilian spinach tapioca crepes)

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About this recipe: Tapioca crepes are very popular in Brazil. There are lots of ways to fill these crepes, some examples are cheese and spinach or sun-dried tomatoes with rocket. Irresistible! Save the tapioca-spinach mixture in the fridge for up to 7 days to make crepes whenever you need them.


Makes: 700 g

  • 200g fresh spinach
  • 500g tapioca flour
  • salt to taste
  • your favourite cheese for filling, sliced or grated

Prep:1hr  ›  Extra time:3hr resting  ›  Ready in:4hr 

  1. Blend spinach with 480ml of water until smooth.
  2. Place the tapioca flour and salt in a deep bowl; mix well. Pour in the spinach mixture, mix well and set aside at room temperature until the flour absorbs the liquid. This can take up to a few hours.
  3. The mixture is ready when it looks and feels stiff. Pass it trough a sieve over a bowl to create a sort of flour (it won't be fine like a flour, it'll feel more lumpy).
  4. Heat a non-stick pan over medium heat; spread a thin layer of the mixture in the pan. It should firm up quickly and resemble a crepe. Flip after 2 minutes and cook other side. Fill with cheese or other fillings; fold in half and serve.

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