Crunchy Tapioca Netty Pancake

This Crunchy Tapioca Netty Pancake is crafted using tapioca flour and buckwheat flour blended with coconut milk. Tapioca, a gluten-free starch extracted from the cassava or yucca plant, serves as a rapid carbohydrate source and is a staple in tropical regions worldwide.

These manioc (tapioca) flour-based crepes or pancakes are popular street snacks in Brazil. Made to order, they come with an array of sweet and savory fillings such as cheese, coconut, or chocolate. With this simple recipe, you can easily create them at home.

Manioc starch is soaked in water overnight, then thoroughly drained the next day, leaving a stiff paste that is crushed and sifted into a snow-like powder. When sprinkled over a heated skillet, it quickly melds to form a crepe. For this crunchy netty pancake, use a unique conical dispenser or a squeezy bottle to create patterns on the hot pan. As it cooks and solidifies, flip it with a spatula or toss it carefully from the skillet.