Since we moved to Abadiânia we mostly switched from bread & oats for breakfast to eating roots in various forms for breakfast. 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 fryingpan. The heat will melt it together and create this amazing gooey textured crêpe.

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.

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