When Ana and I were roommates in the Lower East Side, she would spoil me with all sorts of delicious Brazilian treats, and on weekends, she would make tapioca, which are Brazilian breakfast crepes made from tapioca flour. Ana would usually make tapioca with scrambled eggs, cheese, and avocado, but you can add any kind of filling that you like. My favorite tapioca filling is smoked salmon, avocado and scrambled egg, which is delicious and really satisfying. The tapioca itself doesn’t have much flavor, so remember to add plenty of seasoning to the filling.
Ana has also taught me how to make crepioca, which is a more filling Brazilian pancake.
When Ana saw the video below for the first time her immediate comment was “Sanne, you’re using too much tapioca flower” so if you make the tapioca remember to use less flour than I do in the reel 😃
You can buy hydrated tapioca flour in Brazilian grocery stores, but if you can’t find hydrated flour, you can hydrate the flour (or tapioca starch) yourself. There are several different ways to do it, so my suggestion is only one of many out there.
Gradually add water to the flour, stirring continuously. You don’t want to make a liquid batter; instead, you’re aiming to moisten the flour. Typically, you’ll want to add about a little less than half the volume of water as you have flour. For instance, if you have 2 cups of tapioca flour, you’ll start with about ½ – 1 cup of water. You might not use all the water, or you might need a bit more, so add it slowly. Continue mixing until the tapioca flour/water mix gets crumbly.
Allow the moistened flour to sit for about 2 hours. This resting period will ensure that the water is fully absorbed. After resting, the tapioca mixture will likely have some lumps formed by the hydration process. Use a fine sieve or strainer to sift the hydrated tapioca flour into another bowl. This will separate out the lumps and give you a fine, grainy texture similar to coarse sand. Discard any large lumps.