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Brazilian

Brazilian Tapioca Crepes

Brazilian Tapioca Crepes are flexible stovetop tapioca-starch crepes filled with melted mozzarella and served warm.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Brazilian Tapioca Crepes

25 mintotal

Prep 15 min · Cook 10 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Active time only; hydrate the tapioca starch gradually just before cooking.

Method

  1. Mix tapioca starch and salt in a bowl. Sprinkle in water gradually, rubbing with your fingers until the starch forms damp crumbs.

  2. Pass the damp starch through a sieve to make an even, sandy mixture.

  3. Heat a non-stick pan on medium-low heat. Sprinkle half the tapioca mixture in an even thin layer.

  4. Cook for 1–2 minutes until the starch binds into a flexible crepe.

    1–2 min

  5. Add mozzarella cheese on one half, fold the crepe, and cook briefly until the cheese melts.

  6. Repeat with the remaining mixture. Serve warm, with a little butter if desired.

How to tell it's done

The crepe should be flexible, lightly chewy, and dry on the outside, with melted cheese inside.

Getting it right

Tip

The pan should be dry; oil makes the tapioca layer slide instead of binding cleanly.

What to serve it with

Serve for breakfast or as a quick snack with coffee, fruit, or a small salad.

Common mistakes

The tapioca will not bind and stays powdery in the pan.
The starch needs to be genuinely damp before it goes in — rub the water through with your fingers until it clumps, then sieve. Too dry and it never fuses; too wet and it turns gummy.
The crepe is tough and rubbery.
One to two minutes on medium-low is all it takes. Tapioca sets the moment it binds, and every extra minute on the heat makes it chewier.

Substitutions

  • Use tapioca starch, not tapioca pearls; pearls will not form the same crepe.
  • Add water slowly because too much water makes the starch form heavy clumps.
  • Mozzarella gives a simple mild filling; other cheeses can be used if they melt well.

Storing and reheating

Eat immediately — they stiffen within minutes of leaving the pan. The sieved starch mixture keeps three days in a sealed box in the fridge and is the sensible thing to prepare ahead.