Brazilian Tapioca Crepes

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the tapioca flour, water, and salt in a medium bowl.

   Ongeveer 1 min

   Tip van de kok: The mixture should be crumbly, like wet sand. If it's too dry, add a tiny bit more water, a teaspoon at a time.

2. 2

   Rub the mixture between your hands to break up any lumps and ensure the flour is evenly hydrated. Alternatively, press it through a fine-mesh sieve.

   Ongeveer 2 min

   Tip van de kok: This step is crucial for a smooth crepe texture. Don't rush it!

3. 3

   Heat a non-stick frying pan over medium heat. Do not add any oil.

   Ongeveer 1 min

   Tip van de kok: Ensure the pan is hot enough before adding the tapioca, but not smoking.

4. 4

   Sprinkle an even layer of the hydrated tapioca flour onto the hot pan, covering the bottom to form a thin, round crepe.

   Ongeveer 1 min

   Tip van de kok: Use about 1/4 to 1/3 cup of the flour mixtue per crepe, depending on your pan size.

5. 5

   Cook for 2-3 minutes, or until the edges start to lift and the tapioca coalesces into a solid crepe.

   Ongeveer 3 min

   Tip van de kok: The crepe should be firm enough to handle before you add the filling.

6. 6

   Sprinkle shredded mozzarella cheese over one half of the crepe.

7. 7

   Fold the other half of the crepe over the cheese. Cook for another 1-2 minutes, pressing gently with a spatula, until the cheese is melted and the crepe is lightly golden.

   Ongeveer 2 min

   Tip van de kok: Adjust heat to prevent burning while the cheese melts.

8. 8

   Remove the tapioca crepe from the pan and serve immediately. Repeat with the remaining tapioca flour and cheese.

   Tip van de kok: Tapioca crepes are best enjoyed fresh off the pan.