Preparation

In Brazil, tapioca crepes (beijus) are a breakfast staple, often filled with cheese or coconut. This version takes the concept upscale with a homemade coconut-lime curd that brightens the mild, chewy crepes. The beauty of tapioca crepes is their simplicity—just starch and water create a surprisingly sturdy, lacy wrapper for endless fillings.

Prepare the Coconut-Lime Curd

1. In a medium saucepan, whisk together eggs, sugar, lime juice, and lime zest.
2. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 8-10 minutes.
3. Remove from heat and stir in coconut cream.
4. Add butter cubes one at a time, stirring until fully melted and incorporated.
5. Strain through a fine-mesh sieve into a bowl.
6. Cover with plastic wrap pressed directly onto the surface and refrigerate until needed.

Make the Tapioca Mixture

1. In a bowl, mix tapioca starch with water and salt.
2. Stir well and let rest for 5 minutes—the starch will absorb water and become crumbly.
3. Press the mixture through a fine-mesh sieve to create fine, moist crumbs (this step is important for even cooking).

Cook the Crepes

1. Heat a non-stick skillet over medium heat (no oil needed).
2. Sprinkle about 1/3 cup of the tapioca mixture evenly over the pan, forming a thin round.
3. Cook for 2-3 minutes until the crepe holds together and edges lift easily.
4. Flip and cook another 1-2 minutes until lightly spotted.
5. The crepe should be pliable, not crispy.
6. Keep warm while making remaining crepes.

Assembly

Spread each warm crepe with 2-3 tablespoons of coconut-lime curd, sprinkle with toasted coconut, and fold in half or roll. Serve immediately with fresh berries on the side and a dusting of powdered sugar. The curd can be made up to 3 days ahead and stored refrigerated.