Tapioca Crepe with Banana and Coconut

Name: Tapioca Crepe with Banana and Coconut
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 200g tapioca starch; pinch salt; 2 bananas, sliced; 4 tbsp desiccated coconut; honey or condensed milk to drizzle

Brazilian tapioca pancakes — lacy, naturally gluten-free and filled with banana and coconut. Sprinkling the tapioca starch into a hot dry pan rather than a wet batter is what lets it fuse into a single opaque sheet, the technique that makes these crepes unlike any other pancake.

Total time

10 min

Prep

5 min

Cook

5 min

Difficulty

easy

Cuisine

Brazilian

Vegan

Ingredients

200gtapioca starch

pinchsalt

2bananas, sliced

4 tbspdesiccated coconut

honey or condensed milkto drizzle

Instructions

Mix tapioca starch and salt.

Heat a non-stick pan over medium heat. Sprinkle a thin, even layer of tapioca starch.

Let it set 1–2 minutes — it will become a white, opaque crepe.

Place bananas on one half. Scatter coconut. Fold over.

Drizzle with honey. Serve immediately — tapioca crepes toughen if left.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

Protein

Fat

3.5g

Carbs

14.7g

Fiber

2.4g

Sodium

1940mg

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