Brazilian Tapioca Crepe with Griddled Cheese and Eggs

Instructions

1. 1

   Slice 120 g of firm mozzarella into 0.5 cm thick strips. In a small bowl, whisk 2 large eggs with 2 g of salt and 1 g of black pepper for 30 seconds until completely uniform. Set a fine-mesh sieve over a bowl and have your 200 g of hydrated tapioca starch ready beside a medium nonstick skillet.

2. 2

   Place the skillet over medium heat and melt 10 g of unsalted butter. Pour in the whisked eggs and cook for 1 to 2 minutes, stirring gently with a spatula until soft curds form and they are just set but still moist. Immediately transfer the scrambled eggs to a warm plate and set aside.

3. 3

   Wipe the same skillet with a paper towel and set over medium-high heat. Place the sliced cheese in a single layer without extra fat. Sear for 2 minutes per side until a golden brown crust forms and the cheese softens. Transfer the browned cheese slices onto the plate next to the eggs.

4. 4

   Clean and completely dry the nonstick skillet, then place it over medium heat without any oil or butter. Sift 100 g of hydrated tapioca starch evenly over the bottom of the dry pan to cover it completely in a thin, continuous layer. Press down very lightly with the back of a spoon to smooth the edges.

5. 5

   Cook the tapioca undisturbed for 2 minutes over medium heat until the heat fuses the powder into a solid, smooth white crepe that slides easily when you shake the pan. Spread 5 g of butter over the hot surface, then layer half of the griddled cheese and half of the scrambled eggs onto one half of the crepe.

6. 6

   Using a spatula, fold the empty half of the crepe over the filling to create a half-moon shape. Cook for 1 minute on medium heat to melt the filling slightly, then slide onto a plate. Repeat steps 4 through 6 for the second crepe using the remaining ingredients, and serve both immediately while hot.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min