Brazilian Tapioca Crepes

Brazilian Tapioca Crepes (vegan, paleo, gluten free, dairy free, nut free, sugar free)
Makes 1 crepe
By @martavsilva10
Fall is already upon us here in Sweden, so it was time to bring back that Rio feeling! Here is Marta’s godmother’s crepe recipe, straight from Brazil. Tapioca flour is a carbohydrate bomb, and can give you that fast-digesting energy pre- or post-workout. Fill with meat, egg, or other whole foods to create a more complete meal, or simply enjoy in moderation as a treat. Tapioca flour is grain free, nut free, vegan, dairy free, seed free, and gluten free, so it’s a good flour for anyone with allergies!
1/2 cup/1dL tapioca (manioc) flour
Filling of choice: cheese, egg, shredded beef, ham, honey, fried banana, Nutella, butter, nut butter, jam, berries, etc.
Heat a skillet over medium heat. Once hot, sprinkle tapioca flour into the skillet using a sieve. Form a circle in the skillet, making sure to get an even layer all the way to the edges. Use a spatula to help smooth the flour into a crepe shape. After about a minute, the heat will have bound or glued the flour into a crepe. You can flip the crepe in the skillet, but it is not required. Add your fillings to warm them if needed. Roll up the crepe or fold in half, and serve warm. The crepe will harden as it cools.