Since we moved to Abadiânia we mostly switched from bread & oats for breakfast to eating roots in various forms. This blood-red crêpe is made from tapioca flour (a starch extracted from Manioc of which the roots are consumed & it is originally native to Northern Brazil) and in this case instead of mixing the tapioca flour with water we mixed it with beetroot juice, yet another root. The recipe: 1kg tapioca flour mixed with 600ml of liquid. The slightly wet powder is placed thinly on a hot frying-pan. The heat will melt it together and create this amazing gooey textured crêpe.
About Hans Rippel
After having lived in six countries on four continents and traveled to over 40 countries on six continents, I now have come to see myself as a citizen of the world. In that spirit, I celebrate diversity and I am eager to continuously learn about myself and the world I live in. On my journey in life, I have obtained a B.A. in psychology with positive psychology as my main passion and interest as well as a minor in Religious Studies and a Buddhist Studies certificate. In addition, I am continuously exploring how to optimize mental and physical health to enhance the quality of life for both myself and the people around me. My interests include reading educational non-fiction books about psychology, physical health, sciences, philosophy, and religion. Among my hobbies, I enjoy playing squash, swimming, running, rock climbing, hiking, biking, and general physical exercise.
View all posts by Hans Rippel →
Tribal Simplicity 