Ingredients
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1 cup hydrated tapioca flour (goma de tapioca, or use store-bought hydrated tapioca) hydrated tapioca flour1 cup hydrated tapioca flour (goma de tapioca, or use store-bought hydrated tapioca)
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1 medium ripe banana banana1 medium ripe banana
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2 tablespoons plant-based yogurt (coconut or cashew preferred) plant-based yogurt2 tablespoons plant-based yogurt (coconut or cashew preferred)
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1 tablespoon maple syrup or agave nectar maple syrup1 tablespoon maple syrup or agave nectar
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1/2 cup fresh mango, diced mango1/2 cup fresh mango, diced
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1/2 cup strawberries, sliced strawberries1/2 cup strawberries, sliced
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2 tablespoons toasted coconut flakes toasted coconut flakes2 tablespoons toasted coconut flakes
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Pinch of sea salt sea saltPinch of sea salt
Directions
Serve the crepes fresh and warm, optionally garnished with more fruit and coconut. Enjoy with a cup of strong Brazilian coffee or herbal tea for a true Brazilian breakfast feel. Tapioca flour for crepes must be hydrated (look for ‘goma de tapioca’ or hydrate at home by sprinkling water over tapioca flour and letting it rest). You can substitute any seasonal fruit you like.
Steps
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1
Done
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Prepare the Açaí Banana Spread: In a blender, combine the frozen açaí puree, banana, plant-based yogurt, and maple syrup. Blend until smooth and creamy. Set aside. |
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2
Done
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Preheat a nonstick skillet over medium heat. |
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3
Done
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To form each crepe, sprinkle about 1/3 cup hydrated tapioca flour evenly over the dry skillet, using a spatula to gently spread into a thin, circular layer (like a pancake). |
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4
Done
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Let it cook for 1–2 minutes until the crepe holds together and looks slightly translucent. No flipping needed. |
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5
Done
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Carefully slide the tapioca crepe onto a plate. |
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6
Done
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Spread a generous layer of the açaí banana mixture over half the crepe. |
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7
Done
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Top with diced mango, sliced strawberries, and a sprinkle of toasted coconut flakes. |
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8
Done
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Fold the crepe in half (like a taco) and serve immediately. |
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9
Done
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Repeat with remaining ingredients to make more crepes. |
