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Crepioca
Tapioca and egg crêpe
Crepioca: Brazil's tapioca-and-egg crêpe with melting cheese and tomato
Crepioca is the crêpe that took over Brazilian breakfast tables and gym cafés from São Paulo to Recife: one egg whisked with a spoonful of tapioca starch, cooked thin in a non-stick pan and folded round cheese and tomato. It is naturally gluten free, ready in ten minutes and just as good as a late, light supper as it is with morning coffee. The common mistake is pouring the batter without a last whisk: tapioca starch sinks to the bottom of the bowl in seconds, and the crêpe then comes out patchy and gluey. Mozzarella is often made with animal rennet, so choose a vegetarian mozzarella if that matters to you. Chef's tip: let the pan heat for a full minute before the batter goes in, so the crêpe sets at once and slides free when you shake the pan.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 1
Ingredients
- 2 eggslarge
- 2 tbsp tapioca starchalso sold as tapioca flour or polvilho doce
- ¼ tsp salt
- 1 tsp butteror a little oil
For the filling
- 1 ⅜ oz mozzarellagrated; vegetarian mozzarella if needed
- 1 tomatosmall, thinly sliced
- ¼ tsp dried oregano (optional)
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Method
0/6 doneStep 1: Crack 2 eggs into a bowl, add 2 tbsp tapioca starch and ¼ tsp salt and whisk with a fork for 30 seconds until there are no lumps and the batter is smooth and slightly frothy.
Step 2: Set a 22–24 cm non-stick frying pan over a medium heat for 1 minute, then add 1 tsp butter and swirl it over the base until it foams.
1 minStep 3: Whisk the batter once more, as the starch settles fast, then pour it in and tilt the pan so it covers the base in a thin, even layer.
Step 4: Cook without stirring until the edges look dry and lift easily and the top is almost set, then flip it with a wide spatula.
3 minStep 5: Scatter 1 ⅜ oz mozzarella over one half, lay 1 tomato on top and sprinkle with ¼ tsp dried oregano. Fold the other half over and cook for 1–2 minutes more, pressing lightly, until the cheese has melted and the egg is fully set with no runny patches.
2 minStep 6: Slide onto a plate and eat hot, cut in half, with coffee or fresh juice.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 19 g
- Carbs
- 14 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crepioca take?
- About 10 minutes in total: 3 minutes to prepare and 7 minutes to cook.
- How many people does it serve?
- 1 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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