Naturally gluten-free tapioca starch for making traditional Brazilian tapioca crêpes. Neutral in taste, quick to prepare, and perfect with sweet or savory fillings. A simple way to enjoy a light and versatile snack or breakfast.

Instructions: Moisten the tapioca starch, sift it into a dry hot pan, and in less than a minute the starch will melt into a flat cake.

Ingredients: Cassava starch.

Product from Brazil.

• Gluten-free

How to prepare crepes with mandioca starch:

- Ingredients: 500 g of cassava starch for tapioca COMBRASIL, enough water to cover, salt to taste.

Preparation method: Put the tapioca starch in a large bowl and add water until it covers and is at least two fingers above the starch. Let it rest overnight so it dissolves well. 
Then dry it with the help of a clean cloth, without leaving excess water.

Crumble this dough with your hands, sift it, and add a little salt. In a non-stick frying pan, spread the flour and shape the tapioca like a pancake on the bottom of the pan. The secret is to let the pan to get very hot before adding the dough. 

The cooking point is very quick: as soon as it comes off the bottom of the pan, flip it for a few seconds and it will be ready. Basically, the dough just needs to dry in the pan, not fry.
Do not let it darken or harden. Fill to taste with guava paste, dulce de leche, cheese and ham or your favorite filling.