Traditional Brazilian Tapioca Crepes {Gluten-Free, Paleo, Vegan, AIP, Whole30}

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These Traditional Brazilian Tapioca Crepes made from tapioca flour are a gluten-free, paleo, vegan, AIP, and Whole30 breakfast option! Plus you get to customize them with your choice of fillings! What’s not to love?

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Traditional Breakfast in Brazil

Brazilian mornings are relaxed events, with the scents of fresh coffee, the flavors of pão Frances (mini French bread) stuffed with requeijão or cheese and ham, and cups of Nescau for the little ones. Traditionally, Brazilian breakfasts are not very hearty–mostly because stomachs are still somewhat full from dinner at 9:00 the night before and because people are also looking forward to the biggest meal of the day in the next few hours.

If you travel to Northern Brazil, however, your breakfast will likely include world-famous (and filling) tapiocas.

Brazilian Tapioca Tortillas?

Interestingly, the Brazilian breakfast crepes made with tapioca flour are simply called tapioca. No, they are not “tortillas.” (In fact, Brazil does not have any traditional dish called “tortillas.”) The term “pancakes” simply doesn’t fit them. And no, Brazilians do not call them “crepes.” However, for the purposes of this recipe post, I will still call them “tapioca crepes” in order to differentiate them from tapioca flour and tapioca pearls.

What is Tapioca Starch?

Tapioca starch is a flour made from the cassava root, which is also known as manioc or yuca. This plant is native to the Northern regions of Brazil. Because of its very starchy properties, tapioca starch is a popular gluten-free substitute for regular wheat flour.

Brazilians use this starch in just about everything: to make a toasty topping for dishes of beans and rice (farofa), to form the special texture of cheese bread (pão de queijo), and to bake delicious desserts.

Are Tapioca Starch and Tapioca Flour the Same Thing?

Yes, tapioca starch and tapioca flour are interchangeable names for the same substance. People use

Are Tapioca Flour and Cassava Flour the Same Thing?

No, they are not. Tapioca flour is made from the starch of the root, while cassava flour is the root itself. Sound confusing? Read more here.

Do You Use Tapioca Starch to Make Brazilian Tapioca Crepes?

Yes…and no. You cannot use straight tapioca starch. The flour must be hydrated first and then used in a Brazilian Tapioca Crepes recipe. In this case, this distinction is very important. (Believe me, I tried and failed the very first time I made tapioca outside of Brazil.🤭 The pre-packaged tapioca sold in Brazil had tricked me.) If you try to use tapioca starch without water, all you will end up with is a pan full of toasted flour. The water makes all the difference in “melting” and “binding” the starch together to make a beautiful crepe.

Are Brazilian Breakfast Crepes Paleo? Gluten-free? Vegan? Whole30?

Yes. Yes. Yes. And yes. Which makes them a HUGE winner when it’s time to feed a crowd that includes various dietary needs.

The other great thing about Brazilian Tapioca Crepes is that they can be filled with just about anything. Make them savory. Make them sweet. Make them with just butter….Whatever you need–these delicious breakfast babies can be it!

Brazilian Tapioca Flour Crepes Ingredients

To make delicious Brazilian Breakfast Crepes, you will need:

• 2 cups tapioca flour
• 5 cups cold filtered water
• 1/2 tsp salt
• Butter, cream cheese, or requeijão, as desired
• Desired toppings (jam, fruit, veggies, caramelized onion, lunch meat, cheese, eggs, etc.)

How to Make Brazilian Tapioca Pancakes (Step-by-Step Guide with Photos)

1. Soak the tapioca flour. Pour the tapioca flour into a medium-sized bowl (enough to hold 7 cups). Pour the cold filtered water on top, and let sit for at least one hour. (I have cut this short when pressed for time, but ideally you should wait for one hour or more.) Do not mix.
2. Carefully pour all of the water off the top of the tapioca. Pat the top dry with paper towels or a tea towel.
3. Break off chunks of the soaked tapioca flour. (It should feel and look like chalk.) Pass the tapioca flour through a fine sieve, rubbing the chunks of flour on the top of the sieve to “grate” the flour. (If you are having trouble with this step, your tapioca starch might not be dried enough yet. Pat it dry again with another paper towel, wait a few minutes, and then come back to try again. The very nice thing about hydrating tapioca is that, though it is messy, the starch is so easy to clean up because it simply “dissolves” from surfaces with water–including from skin, countertops, clothes, and the sieve. So don’t worry about the mess that you made.) After all of the flour has passed through the sieve, make sure there are no chunks in it. If so, pass those chunks through the sieve again, until all the flour is fine and grainy. The result should look like powdery snow.
4. Mix the salt into the tapioca flour, stirring gently with your hands. Do notuse a spoon. (Throughout this entire recipe, handle the tapioca flour lightly so as not to compress it.)
5. Heat a nonstick skillet (cast iron works great!) over medium-high heat. You will know that the skillet is hot enough when you sprinkle a few drops of water on it and the droplets “dance” from the heat.
6. Gently drop 1/3 cup of the hydrated tapioca flour into the pan and, using your fingers, lightly spread it into a very thin circle, like a pancake. (Usually, I aim for a depth of about 1/4 inch and a diameter of about 4 to 5 inches.)
7. Cook the tapioca pancake for about 1 minute on one side, then flip it to the other side and cook for about 30 seconds. (You will not be able to “tell” if the tapioca is cooked on one side, because you should be flipping it over before it begins to brown. The tapiocaalso does not change texture on the top before flipping.) To test if the crepe is ready to flip, simply slip a spatula between the tapioca and the skillet and try lifting. If the crepe disintegrates, then it is not yet ready; use your finger to lightly push the grains together again. If, however, it lifts from the pan, then its is ready to flip.
8. Remove the tapioca crepe from the heat onto a serving plate. Spread with butter, cream cheese, or requeijão immediately. Then top with fruit, veggies, eggs, meat, or jam…or eat it plain. Enjoy!

Closing Thoughts on Brazilian Tapioca Breakfast Crepes

Bem vindo a minha casa! Welcome to my home!

The very first time I tried Brazilian tapioca crepes, it was in my own Brazilian apartment as a visiting friend bubbled over with excitement at sharing her traditional North Brazilian recipe with me. Today, I feel her same excitement as I share this recipe for Brazilian tapioca pancakes with you.

When you make it, share your thoughts in the comments! What did you choose for a filling? Use the hashtag #thesantoscookbook to add to our recipe collection on social media.

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Pass it along!