BRAZILIAN TAPIOCA FLOUR CREPES

Directions

1. Step 1

   Add the tapioca starch to a medium bowl. Gradually add the water, 2 tablespoons at a time, stirring with your fingers as you go. The mixture will form clumps; use your finger to break them apart.

2. Step 2

   Keep stirring and adding water until the entire mixture has formed medium-to-small clumps. You want the mixture to be on the dry side. Adding too much water will make a thicker batter than desired. If your mixture is too moist, add a little more starch until you find a good balance.

3. Step 3

   Pass the moistened starch through a very fine sieve into a clean bowl. Use a wooden spoon to vigorously stir the starch in the sieve to help it pass through. Once sieved, add the salt and stir again.

4. Step 4

   Heat a nonstick pan over medium heat. Working quickly, evenly sprinkle the sifted starch into a thin layer until the pan is covered. Using the back of a spoon, even out the crepe and allow it to cook for about 30 seconds or until the crepe slides easily into the pan.

5. Step 5

   Flip the crepe over with a spatula. Cook for an additional 30 to 40 seconds.

6. Step 6

   Transfer the crepe to a plate. Wipe the skillet clean after each crepe and repeat the process until you've used all the mixture.

7. Step 7

   Fill the crepe with your desired fillings. Fold it in half or roll it up. The crepes should be served warm, as they will stiffen as they cool.

8. Step 8

   Fill with strawberry and mango. Garnish with maple syrup and chocolate sauce and finish with Reddi-wip Real Cream Whipped Light cream topping. Garnish with mint sprig.