Slovensko ⬇️

These crepe-like pancakes are popular street food in Brazil. They are great for breakfast, lunch, dinner, and they are naturally gluten-free and vegan. What's not to love? You can stuff these bites with any fillings that you can think of. 

Our main ingredient is tapioca starch, which you can find in our online shop here. While its origins are in South America, this starchy root vegetable we call “manioc” is now present in every country with local populations in Latin America. Whether fried, stewed, boiled with salt, pureed or eaten as a regular side dish, it has long been appreciated for its nutritional value and versatility – which is now cherished around the world.

Add the tapioca starch to a medium bowl in small additions of about 2-3 tablespoons per time. Stir thoroughly until mixture forms clumps. Disperse them using your fingers or a spatula. After every 2-3 batches, repeat this process as it is key to achieving proper texture.

After adding the right amount of starch and mixing thoroughly, it can result in a thick batter. However, this is not what you should expect to find. If the mixture in your bowl happens to be too moist for your liking, add more starch to help fight off this consistency. Using a very fine sieve, gently push the starch into a clean bowl. Once well sieved, add the salt and stir vigorously to get rid of any excess moisture in your mixture drippings.

Heat a nonstick pan over medium heat. Working quickly, even sprinkle the sifted starch over a thin layer until the entire surface is covered. Flatten out with the back of a spoon and cook for about 30 seconds, or until the crepe slides easily from the pan. Turn the crepe over and cook for an additional 30 to 40 seconds.

Take the crepe off the pan and onto a plate. Clean the saucepan after every crepe. Repeat until all your mixture has been used up.

Fill the crepe with some dulce de leche, exotic marmalade, or cheese!

BRAZILSKE PALAČINKE IZ TAPIOKE

Ena izmed najbolj priljubljenih brazilskih uličnih jedi, so palačinke narejene iz tapiokine moke z različnimi sladkimi in slanimi nadevi. Najpopularnejši nadevi so sir, goveje meso, guava, sladko kondenzirano mleko, kokos, čokoladni namaz in mlečna karamela, vendar si palačinke lahko prilagodite po lastnih željah. 

Ne samo, da so te palačinke okusne, ampak so primerne tudi za ljudi, ki so alergični na gluten, saj ga maniokin škrob, ki je drugo ime za tapioko, ne vsebuje. Da boste to okusno jed lahko pripravili tudi doma sledite receptu.

Sestavine:

1 lonček tapiokine moke

½ lončka vode

Ščepec soli

Nadev po želji - priporočamo, da palačinke namažete z mlečo karamelo dulce de leche, dodate narezane banane in posujete s kokosom.

 Postopek:

1. Tapiokino moko stresite v posodo in počasi, po dve žlici na enkrat, dodajajto vodo in sproti mešajte s prsti. Masa se bo začela sprijemati v grudice, ki jih s prsti razbijte v manjše grudice. Dodajajte vodo in mešajte, dokler se celotna moka ne spremeni v manjše do srednje velike grudice. V kolikor bo masa postala tekoča, ste dodali preveč vode, zato v maso dodajte še nekaj tapiokine moke. 
2. Navlaženo tapiokino moko presejte skozi drobno cedilo, ob tem pa si pomagajte z žlico.
3. Segrejte ponev z neprijemajočim dnom na srednjem ognju. Hitro potresite presejano tapioko v ponev, tako da pokriva povino celotno površino. Pustite, da se palačinka peče 30 sekund oziroma, toliko časa, da se bo z lahkoto ločila od ponvinega dna, in jo z lopatko obrrnite. Pecite še 30 do 40 sekund na drugi strani.
4. Palačinko postavite na krožnik in obrišite ponev, kar ponovite po vsaki palačinki. 
5. Pečene in še tople palačinke napolnite z željenim nadevom. 

Nasvet: Maniokina moka je v obliki krogljic, ki se ob stiku z vročo ponvijo, sprimejo in tvorijo palačinko. Zaradi njene nenavadne oblike, svetujemo, da pred prvim poskusom pečenja teh palačink, pogledate video, ki prikazuje pripravo le teh. 

Hladne tapiokine palačinke postanejo trdne, zato se težje oblikujejo.