This Brazilian crepe recipe is gluten free & unlike anything you may have seen before! SUBSCRIBE: goo.gl/pWpsoq
Recipe:
1 cup tapioca flour or tapioca starch
Water
1 can sweetened condense milk
1/4 cup unsweetened coconut flakes, toasted
1 lime
Add the tapioca flour to a large bowl along with 1/8 cup of water. Use your fingers to massage the flour so the moisture gets absorbed. You may need to add another 1/8 cup water if the dough is too dry. You want it to hold its shape when you squeeze it in your hand, just like biscuit or pie dough.
Push the dough through a fine mesh strainer and set aside. You can make a big batch and save the extra dough for next time.
Pre-heat an 8 inch non-stick crepe or omelet pan over medium heat for a few minutes. Use a large spoon to spread out one thin, even layer of the dough and use the back of the spoon to smooth it out. Cook for 4-5 minutes or until the crepe can hold its own shape and flip over, cook another 3-4 minutes. Remove crepe from heat, drizzle with some condensed milk, add coconut flakes, and a little lime zest. Enjoy!
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16 окт 2024
