I’ve previously told you how my friend Ana would make me Brazilian tapioca crepes for breakfast, when we were roommates in New York City, but another treat she would sometimes make on weekends is crepioca, Brazilian pancake with tapioca flour.
The crepioca is made from a batter with egg and tapioca flour. Ana also adds a little cottage cheese and plenty of seasoning. The crepioca is then fried a couple of minutes on each side, before it’s ready to eat. It is more filling than the tapioca, so you don’t need any topping, but if you wish, you can add avocado, tomato and cheese.
Recipe: Crepioca – Brazilian pancake
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crepiocaThe crepioca is made from a batter with egg and tapioca flour. Ana also adds a little cottage cheese and plenty of seasoning. The crepioca is then fried a couple of minutes on each side, before it’s ready to eat. It is more filling than the tapioca, so you don’t need any topping, but if you wish, you can add avocado, tomato and cheese.
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Ingredients
1 egg
2 tablespoons cottage cheese
1 tablespoon tapioca flour
Salt
Oregano
Directions
- Mix all the ingredients.
- Fry the pancake a couple of minutes on each side. Cover with a lid when frying.
- Serve as it is or add toppings or a side salad.
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