Brazilian Tapioca Crepes
Brazilian Tapioca Crepes, known simply as 'Tapioca' in Brazil, are delicate, chewy pancakes made from hydrated manioc (cassava) starch. They are a staple street food and breakfast item across the country, often filled with both savory options like cheese and meats, and sweet ones like coconut and condensed milk.
🍽️ Nutrition at a glance
The crepe itself is primarily a source of carbohydrates and is naturally gluten-free. A plain tapioca crepe (about 30g of starch) has roughly 100-120 calories, with minimal fat and protein unless added by the filling.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 1.5 g |
| Carbs | 42 g |
| Fat | 0.5 g |
| Fiber | 1.5 g |
| Sugar | 0.5 g |
| Sodium | 10 mg |
| Iron | 1.5 mg |
| Calcium | 20 mg |
| Potassium | 40 mg |
| Magnesium | 10 mg |
| Phosphorus | 15 mg |
| Vitamin B6 | 0.02 mg |
| Folate | 5 mcg |
| Manganese | 0.2 mg |
Per 1 crepe (approx. 100 g) · estimated, varies by recipe
💡 What's interesting
What makes tapioca unique is its preparation: the starch is hydrated and then sieved onto a hot pan, where it magically binds together into a solid crepe without any eggs or flour. This reflects the deep culinary influence of Indigenous Amazonian traditions, which utilize the versatile manioc root.
