Breakfast · 20 min · brazilian

Tapioca de Queijo (Tapioca Crepes)

If you like tapioca starch, you’ll love this Brazilian breakfast — 20 minutes from craving to table.

Ingredients

• 2 cups Tapioca starch
• 0.5 cup Water
• 1.5 cups Mozzarella
• 1 tbsp Butter
• 0.5 tsp Salt

Steps

1. Sprinkle the water over the tapioca starch and rub it through with your fingers until it feels like damp sand — hydrated starch is what lets the crepe knit together in the pan.
2. Sift the mixture through a fine sieve to break up every lump. Lumps are the enemy; the crepe forms from even, fine grains.
3. Heat a nonstick skillet over medium heat. Sprinkle in a thin, even layer of the starch — no oil, no butter in the pan. In 1 minute the grains fuse into a delicate, lacy crepe.
4. Scatter mozzarella over half, fold the crepe over, and cook 1 minute more until the cheese melts and stretches.
5. Slide onto a plate and serve immediately — tapioca crepes go from supple to stiff in minutes, so eat them hot off the pan.
6. Fill with whatever you like: the cheese version is the classic, but ham, coconut, or condensed milk all have their devotees.

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