Tapioca Breakfast Crepes

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   If your tapioca starch is not pre-hydrated, place it in a bowl and add just enough water to cover. Let it soak for 10-15 minutes, then drain any excess water and crumble the starch with your hands to remove lumps.

   Tip van de kok: Pre-hydrated tapioca starch (tapioca granulada) is often sold ready to use, check package instructions.

2. 2

   Heat a non-stick skillet over medium heat. If desired, lightly grease the pan with butter.

   Ongeveer 1 min

   Tip van de kok: A well-seasoned cast iron pan also works well.

3. 3

   Sprinkle the tapioca starch evenly over the bottom of the hot pan, forming a thin, round layer about 6-8 inches in diameter. Ensure there are no gaps.

   Ongeveer 1 min

   Tip van de kok: Use a spoon or sifter to get an even layer.

4. 4

   Cook undisturbed for 2-3 minutes, until the tapioca starch comes together and forms a solid crepe-like texture, easily peeling from the pan.

   Ongeveer 3 min

   Tip van de kok: The edges will start to curl slightly when it's ready to flip.

5. 5

   Sprinkle the shredded mozzarella cheese over one half of the tapioca crepe. Add a pinch of salt over the cheese.

   Ongeveer 1 min

6. 6

   Fold the other half of the crepe over the cheese filling to create a half-moon shape.

7. 7

   Continue cooking for another 1-2 minutes, pressing gently with a spatula, until the cheese is melted and the crepe is lightly golden.

   Ongeveer 2 min

8. 8

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

   Ongeveer 2 min