Makes: 6 units
Preparation Time: 30 minutes
Level: Medium
INGREDIENTS
- 500 G OF MANIOC STARCH
- SALT TO TASTE
PREPARATION
Put the manioc starch in a bowl, season with salt, and slowly pour in 332 ml of water while mixing with your hands. The manioc starch will become dull and slightly puffed up. Using a sieve, sprinkle the starch directly onto an iron skillet, creating a layer that shouldn’t be too thin, or else it will crack. Cook over high heat for about 30 seconds. Turn and cook for another 15 seconds. Now you can butter it up and eat it. For the filling, you can also mix fresh coconut milk with grated coconut and a bit of condensed milk (p. 365), or fill it with a slice of grilled coalho cheese.
IN DETAIL: This type of crepe made with manioc starch is also known as beiju. It’s an iconic breakfast food and snack throughout Brazil, a habit that was handed down directly from indigenous peoples. The consistency, thickness and fillings can vary.
