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Classic Beiju, tapioca flour crepe freshly baked
Fresh and light tapioca flour crepe

Brazilian Tapioca Crepes (Beiju)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Quick Meals
Beiju (or tapioca pancake) is the heritage of Brazilian indigenous people that has become a favorite breakfast across the country. It's true kitchen magic: moistened starch powder bonds in a hot pan without any binder (egg, fat) into a flexible crepe. A gluten-free, neutral base that—like bread—can be filled with anything: savory with cheese and ham, or sweet with coconut and dulce de leche.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Fine mesh sieve (crucial!)
  • Non-stick skillet

Instructions

1 ✓

Put starch in a bowl, mix with salt. Gradually add water in small amounts while crumbling with fingers. We are not making dough, but wet crumbs!

Tip: Aim for a texture that holds together when squeezed but falls apart easily when touched (like wet sand).
2 ✓

Pass the moistened mass through a sieve. This step is mandatory! You should get fine, snow-like powder.

Tip: This 'tapioca snow' allows the crepe to be airy and even.
3 ✓

Heat a non-stick skillet over medium heat (grease lightly with oil, but works dry too).

Tip: Correct heat is important: too hot burns, too cold won't bind.
4 ✓

Sprinkle sifted powder into pan evenly, like shaping a pancake, about 1/4 inch thick. Do not press down!

Tip: Heat causes starch granules to stick together (gelatinize) forming a cohesive sheet.
5 ✓

Cook approx. 1-2 minutes until edges lift from pan and bottom moves as one. Flip and cook other side for 30 seconds.

Tip: Don't overcook or it becomes rubbery. Should remain white, maybe very slight browning.
6 ✓

Remove, fill as desired (e.g. cheese, ham, coconut), fold in half and serve immediately.

Recipe FAQ

The crepe falls apart in the pan.
Likely the flour remained too dry, or you didn't wait for heat to bind it. Don't touch it in the first minute!
It became too hard/chewy.
Cooked too long or layer was too thick. Beiju is ready in moments.
Can I store mixed flour?
Yes! Hydrated, sifted starch keeps in a closed container in fridge for 3-4 days, so you just bake it in the morning.

Ingredients

  • 1 lb Tapioca Starch (or Tapioca Flour)
  • 1.25 cups Water (approx., adjust by feel)
  • 1 tsp Salt
  • 1 splash Oil (for greasing pan)