Tapioca de espinafre (Brazilian spinach tapioca crepes)

    4 hours

    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.

    2 people made this

    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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