- Janny de Moor - https://www.jannydemoor.nl/en -

Cassava starch crêpes


Baking tool:


Dough (makes 10 crêpes) :

During an international Slow Food gathering I was happy to meet Teresa Corçao, top chef and owner of  Restaurante O Navegador, a famous restaurant in Rio de Janeiro. At that time I was looking for pancakes from all over the world and she promised me to send a very specific Brazilian recipe. Which she did. She concentrates on regional specialties and to promote the Brazilian culinary culture she started ‘Istituto Maniva’ in 2007. She wrote me that her recipe is in fact a great Indian invention. Beiju are made all over the country in many variations: thick, grilled, sometimes thin, such as this version from the Amazon region. They are eaten with something savoury (see below) or sweet (banana with chocolate sauce), or rolled up just with a knot of butter.

The ‘tapioca pearls’ to make a sauce or slippery pudding are ousted by corn flour or potato starch in most European kitchens but starch of tapioca (a Portuguese word) you can always buy in Asiatic stores. This flour of the cassava root or manioc (manihot esculenta, origin West Brazil) is a popular thickening in Chinese cuisine.