- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 115 kcal
Quick summary
“A light composition that transforms tapioca starch and cocoa powder into flexible discs filled with chopped fresh strawberries and honey. Ideal to satisfy the chocolate craving with simple pantry ingredients.”
What you need to know
- Dissolving the cocoa powder in water before adding it to the starch prevents dry and bitter lumps in the dough.
- The texture is light and foldable, working as a thin crepe base for rolling the fruits.
- The fresh strawberries are added raw in the finishing to preserve their natural freshness and crunchy acidity.
Ingredients
Main
- 1 cup of tapioca starch
- 2 tablespoons cocoa powder
- 2 tablespoons of water
- 1 cup of chopped strawberries
- 1 tablespoon of honey (optional)
Instructions
Principal
- In a bowl, mix the tapioca starch with the cocoa and water until a homogeneous dough is obtained.
- Heat the skillet over medium heat and grease with a little oil if necessary.
- Pour the mixture into the skillet, forming a thin and even layer.
- Cook for about 2-3 minutes until the edges start to release.
- Flip the crepioca with the help of a spatula and cook on the other side for another 2-3 minutes.
- Remove the crepioca from the skillet and set aside.
- Repeat the process with the rest of the dough.
- Before serving, add the chopped strawberries and honey over the crepioca.
- Roll or fold the crepioca and serve immediately.
Chef's tips
- Sift the cocoa powder together with the starch to ensure a dark and totally homogeneous dough.
- Wait for the crepioca to warm up for 1 minute before putting the strawberries so that the fruit does not soften or release excessive water.
- Use a small 18 to 20-centimeter non-stick skillet to obtain discs with uniform thickness.
Variations
- Add 1 egg to the dough along with the tapioca starch and cocoa to obtain a more full-bodied and protein-rich crepioca.
- Add orange zest to the dough to harmonize the cocoa with elegant citrus notes.
- Spread a spoonful of peanut butter or Greek yogurt before arranging the strawberry slices.
Substitutions
- 100% cocoa powder can be replaced by 50% cocoa powder or carob powder.
- The chopped strawberries can be swapped for kiwi slices, ripe banana, or fresh blackberries.
- Honey can be swapped for maple syrup or strawberry jam with no added sugars.
How to store
Store only the already baked crepioca discs in a closed container in the refrigerator for up to 2 days. Add the strawberries and honey only at the time of serving so as not to moisten the dough.
Can it be frozen?
Freeze only the crepioca bases without the filling for up to 30 days in plastic wrap. Do not freeze fresh stuffed strawberries, as they lose cellular structure and turn into liquid upon thawing.
What to serve with
Pairs with iced coffee with plant-based milk, mint tea, or red fruit infusion.
Frequently asked questions
Why did the cocoa crepioca become brittle when rolling?
The absence of egg and excess cocoa can dry out the pure tapioca dough with water. Do not let it spend more than 2 to 3 minutes on the heat and add 1 egg if you want a pliable texture like a crepe.
Do I need to use oil to grease the skillet?
If the skillet has a non-stick coating in perfect condition, it is not necessary; otherwise, use only 2 drops of oil spread with a paper towel.
Can I use regular cocoa powder instead of 100% cocoa powder?
Yes, but remember that chocolate powder already contains about 50% refined sugar, making the subsequent use of honey in the finishing unnecessary.
How to sanitize and dry the strawberries so the crepioca doesn't get soft?
Wash the strawberries with their leaves under running water, dry them gently on paper towels, and chop them into cubes only when assembling the dish.
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