Ingredients
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- 1 cup hydrated tapioca flour (goma de tapioca) hydrated tapioca flour- 1 cup hydrated tapioca flour (goma de tapioca)
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- Pinch of salt salt- Pinch of salt
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For the Açaí-Banana Cream: bananaFor the Açaí-Banana Cream:
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- 1 frozen açaí puree packet (unsweetened, thawed) frozen açaí puree- 1 frozen açaí puree packet (unsweetened, thawed)
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- 1 ripe banana banana- 1 ripe banana
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- 1 tablespoon coconut yogurt coconut yogurt- 1 tablespoon coconut yogurt
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- 1 tablespoon maple syrup (optional) maple syrup- 1 tablespoon maple syrup (optional)
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- 1/2 cup diced ripe mango mango- 1/2 cup diced ripe mango
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- 1/2 cup diced ripe pineapple pineapple- 1/2 cup diced ripe pineapple
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- Juice of 1/2 lime lime- Juice of 1/2 lime
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- 1 tablespoon chopped fresh mint fresh mint- 1 tablespoon chopped fresh mint
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- Toasted shredded coconut toasted shredded coconut- Toasted shredded coconut
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- Chopped Brazil nuts (optional) brazil nuts- Chopped Brazil nuts (optional)
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- Additional maple syrup (optional) maple syrup- Additional maple syrup (optional)
Directions
Enjoy these crepes fresh as a wholesome and energizing vegan breakfast, reminiscent of Brazil’s bustling morning markets. For extra protein, add your favorite vegan protein powder to the açaí-banana cream. Hydrated tapioca flour (goma de tapioca) can be found in Latin or Brazilian markets. Substitute with rehydrated tapioca pearls if needed (see online guides). For extra crunch, always toast the Brazil nuts and coconut before serving.
Steps
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1
Done
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Prepare the tropical salsa by gently mixing diced mango, pineapple, lime juice, and mint in a small bowl. Set aside. |
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2
Done
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In a small blender, blend thawed açaí puree, banana, coconut yogurt, and maple syrup until smooth and creamy. Set aside. |
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3
Done
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Heat a nonstick skillet over medium heat. Sprinkle about 1/3 cup hydrated tapioca flour evenly over the surface to form a thin circle (about 6 inches diameter). |
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4
Done
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Let the tapioca cook for 1-2 minutes, until the flour fuses into a crepe and the edges lift easily. Flip and cook for another 30 seconds. Remove and repeat with remaining tapioca. |
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5
Done
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To assemble, spread a layer of açaí-banana cream onto one side of each tapioca crepe. Fold or roll up. |
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6
Done
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Top with tropical salsa, sprinkle with toasted coconut, Brazil nuts, and an optional drizzle of maple syrup. |
