Crisped Cheese and Cassava Flour Pancakes (Tapioca Crepes)

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and naturally gluten-free Brazilian tapioca crepes made with cassava flour and filled with melted cheese for a savory treat. This Brazilian breakfast recipe (gluten-free), ready in about 25 minutes, layers tapioca flour (cassava flour), grated mozzarella cheese, and water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Brazilian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 1 cup tapioca flour with 1/2 cup water and 1/4 tsp salt. Stir until the mixture is smooth and slightly thickened.
  2. Step 2: Heat a non-stick skillet over medium heat and brush with 1 tbsp butter.
  3. Step 3: Pour about 1/4 cup of the tapioca batter into the skillet, spreading it evenly into a thin circle about 6 inches in diameter. Cook for 2 minutes until the edges start to crisp and the tapioca turns translucent.
  4. Step 4: Sprinkle 1/4 cup grated mozzarella cheese evenly over half of the crepe, then fold it over and cook for another 1-2 minutes until the cheese melts and the crepe is golden and crisp at the edges.
  5. Step 5: Remove the crepe from the skillet and spread 2 tbsp softened cream cheese inside before folding or rolling.
  6. Step 6: Repeat with remaining batter and cheese to make 3 more crepes. Serve warm.

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