1 result for "tapioca flour"
Brazilian tapioca crepes get a raw-food makeover with blended fresh spring peas folded straight into the batter, then finished with a punchy watercress oil and limes charred directly over a gas flame. The starch in tapioca flour binds without heat, so the pea flavor stays grassy and bright rather than cooked into sweetness. It's a breakfast that genuinely tastes like the moment before summer shows up.
