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
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Method Prep:1hr › Extra time:3hr resting › Ready in:4hr
Blend spinach with 480ml of water until smooth.
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.
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).
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.