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A delicious, easy-to-make banana tapioca crepe, with no added sugar, perfect for dessert, a hearty breakfast, or a pre-workout snack.
Recipe Video
Ingredients
- 1unit de Banana
- 1unit de Egg
- 5tablespoons (measuring) de Tapioca starch (hydrated)
- a tiny bit de Butter
- to taste de Dulce de leche (Caramel Sauce)Substitui por: doce de leite light
- 1pinch de Ground cinnamon
Instructions
Thoroughly mash one banana until it forms a paste. Use ripe bananas for more sweetness and avoid large chunks so the batter doesn't break.
Dica: The riper the banana, the sweeter the crepioca will be.
Incorporate one egg into the mashed banana, mixing well until completely combined.
Add five measuring tablespoons of tapioca starch to the mixture and whisk vigorously until a uniform batter forms.
Dica: Make sure there are no large lumps of tapioca remaining.
Heat a skillet over medium-low heat and melt a small amount of butter.
Dica: Keep the heat low to prevent the base from burning before the top sets.
Pour the entire crepioca batter into the skillet and let it cook over medium-low heat until the top appears drier.
Dica: Watch for the edges to lift slightly to know when it's time to flip.
Carefully flip the crepioca and let the other side brown and dry out.
Remove the crepioca from the heat, add the dulce de leche filling, and sprinkle with a pinch of ground cinnamon.
Dica: The combination of dulce de leche and banana is classic, but for a 'fit' version, use diet/light dulce de leche.
Serve the crepioca immediately.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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