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Tapioca Crepe with Banana and Coconut
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.
Ingredients
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.
