Crisped Cheese and Cassava Flour Pancakes (Tapioca Crepes)

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and naturally gluten-free Brazilian tapioca crepes made with cassava flour and filled with melted cheese for a savory treat. This Brazilian-inspired breakfast recipe (gluten-free), ready in about 25 minutes, layers tapioca flour (cassava flour), grated mozzarella cheese, 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 "Plan a meal with the AI" 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.

Frequently asked questions

How long does Crisped Cheese and Cassava Flour Pancakes (Tapioca Crepes) take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Crisped Cheese and Cassava Flour Pancakes (Tapioca Crepes)?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Crisped Cheese and Cassava Flour Pancakes (Tapioca Crepes)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisped Cheese and Cassava Flour Pancakes (Tapioca Crepes) for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crisped Cheese and Cassava Flour Pancakes (Tapioca Crepes) gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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