Tapioca de espinafre (Brazilian spinach tapioca crepes)

    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.

    1 person 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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