Brazilian Tapioca Crepe with Cheese
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 15 min · vegetarian, gluten-free
325 cal
13g protein
48g carbs
9g fat
per serving · estimated
Ingredients
- 1 cup tapioca starch (polvilho)
- 1/4 cup water
- 3/4 cup shredded coalho or mozzarella cheese
- 3/4 tbsp salted butter
- 1 sliced tomato
- 1/4 tsp kosher salt
Method (tap to check — screen stays awake)
- Slowly stir water and salt into the tapioca starch until it forms damp crumbs, then press through a sieve for a fine flour.
- Heat a lightly buttered nonstick skillet over medium and sprinkle a thin even layer of the tapioca flour to form a 7-inch round.
- Cook 2 minutes until the flour fuses into a solid crepe.
- Sprinkle cheese and a few slices of tomato over one half and cook 1 minute until melted.
- Fold the crepe in half and serve warm.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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