Recipes

THE TAPIOCA CREPE

Last weekend I already introduced you to the new food trend in New York: the tapioca crepe. I promised you that same day to dive into the kitchen to start experimenting. You, loyal readers, I will of course not let down. I mixed, I tasted, made another one to make sure the recipe was right, and then plopped down on the couch feeling nauseous. Here it is. Let me know what you think of it?

Tapioca crepe with fried banana and coconut cream

Ingredients
◦ 140 grams tapioca flour (available at De Tuinen among others)
◦ water
◦ 250 ml coconut milk
◦ 1 1/2 tablespoons arrowroot
◦ 1 teaspoon maple syrup
◦ 1 tablespoon coconut flakes
◦ 1 banana

◦ And how do you make it?

1. In a bowl, gradually mix a little water into the tapioca flour. The tapioca flour must be mixed with the water. Make sure the mixture does not remain liquid; it should ultimately become dry lumps. Is it too wet? Then add some extra flour.
2. Once you have nice lumps of flour, push all the flour through a fine sieve into a separate bowl. Set that bowl aside; this flour is ready for making the crepe.
3. In a small saucepan, combine the coconut milk, coconut flakes, and maple syrup and bring it to a boil. Let it simmer for 5 minutes.
4. Add the arrowroot to the coconut milk and remove the saucepan from the heat. Stir occasionally until you notice the sauce thickening.
5. Fry the banana in slices in a teaspoon of coconut oil.
6. Put a layer of tapioca flour about 2 centimeters thick in the pan and press it down well. After a few minutes, flip the tapioca over and let the other side cook for a bit as well. Add a generous spoonful of banana to the crepe and fold the crepe in half.
7. Place the tapioca pancake on a plate and spoon some coconut cream over it. Not a fan of coconut? The crepe is also delicious with a dollop of almond paste and fried cinnamon apples.