Goodness peanut, sliced bananas, sliced strawberries for filling.
Place the tapioca flour in a large mixing bowl and pour in the water.
Mix well. The mixture should look like milk. Allow the sediment to sink for 12 hours; do not touch it at all during this period!
After 12 hours, you’ll see that the water has risen to the top and the starch has gathered at the bottom. To empty the bowl of the water, simply pour it into the sink: the starch will not pour out with the water. At this stage the surface of the flour will be very shiny and you’ll be able to gently press your finger into it. But if you push too hard, the paste will offer some resistance.
Allow it to rest for an additional hour. More water will rise to the surface. Pour it off and mop up any excess by placing several sheets of paper towel on top of the flour for 20 minutes. The process is done when the surface of the flour is quite dull, with no more shine. If there is still some water remaining, simply mop it up with more paper towels.
Break up the paste using a fork. Place the pieces in a fine-mesh sieve and push through to make a fine powder.
To prepare the tapioca crêpes, heat a non-stick pan over medium heat.
Using a spoon, evenly spread a layer of powder about ¹⁄5 inch (5 mm) thick over the pan. Do not press it down. You can also add flaxseeds.
Cover with the lid and cook for 2 to 3 minutes. Remove from the pan and add the filling.
Fold the tapioca crêpe in two and serve.
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