Crepioca
Crepioca.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Crepioca is a relatively modern Brazilian creation, emerging as a popular health-conscious alternative to traditional tapioca crepes. It reflects a broader trend in Brazilian cuisine towards incorporating healthy ingredients and adapting traditional dishes to modern dietary preferences. The dish gained traction with the rise of fitness culture and the search for gluten-free options.
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Crepioca is strongly associated with a healthy lifestyle in Brazil, often consumed as a quick breakfast, post-workout snack, or light meal. It's a popular choice among fitness enthusiasts and those seeking gluten-free options.
Health and Fitness
Crepioca is widely perceived as a healthier alternative to traditional bread or other carb-heavy options. Its high protein content from the eggs makes it a favored choice among athletes and individuals watching their carbohydrate intake.
Convenience
Its quick and easy preparation makes Crepioca a convenient meal option for busy individuals. It can be made in minutes with readily available ingredients.
Versatility
Crepioca's adaptability to various fillings makes it a versatile dish suitable for different tastes and dietary needs. It can be customized with both sweet and savory ingredients.
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Crepioca offers a mild, savory flavor that adapts well to both sweet and savory fillings. The base is subtly eggy and slightly chewy.
The primary flavor comes from the combination of tapioca starch (polvilho doce or azedo) and eggs. The tapioca provides a slightly tangy and chewy texture, while the eggs contribute richness and protein. Fillings determine the overall flavor profile. Popular savory fillings include cheese, ham, tomatoes, shredded chicken, and various vegetables. Sweet fillings often feature fruits, chocolate, coconut, or dulce de leche.
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Tapioca Starch Choice
Using a blend of sweet (polvilho doce) and sour (polvilho azedo) tapioca starch can create a more complex and slightly tangy flavor. Experiment with different ratios to find your preferred balance.
Egg to Tapioca Ratio
Adjusting the egg-to-tapioca ratio affects the crepe's texture. More eggs result in a softer, more omelet-like consistency, while more tapioca starch produces a chewier crepe.
Pan Temperature
Cooking Crepioca over medium-low heat prevents burning and ensures even cooking. The crepe should be cooked until lightly golden brown and set.
Seasoning
Don't be afraid to season the Crepioca batter with salt, pepper, herbs, or spices to enhance the flavor. A pinch of turmeric can add a beautiful color and subtle flavor.
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