Brazilian Tapioca Crepe with Cheese

Latin · 15 min · vegetarian, gluten-free

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Ingredients

• 1.5 cups tapioca starch (polvilho)
• 1/2 cup water
• 1 cup shredded coalho or mozzarella cheese
• 1 tbsp salted butter
• 1 sliced tomato
• 1/2 tsp kosher salt

Method

1. Slowly stir water and salt into the tapioca starch until it forms damp crumbs, then press through a sieve for a fine flour.
2. Heat a lightly buttered nonstick skillet over medium and sprinkle a thin even layer of the tapioca flour to form a 7-inch round.
3. Cook 2 minutes until the flour fuses into a solid crepe.
4. Sprinkle cheese and a few slices of tomato over one half and cook 1 minute until melted.
5. Fold the crepe in half and serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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