Brazilian · Breakfast
Brazilian Tapioca Breakfast Crepes with Cheese and Tomato
Servings
Ingredients
- ready-hydrated tapioca crepe starch480g
- mozzarella240g
- tomatoes320g
- olive oil1 tbsp
- oregano1 tsp
- salt¼ tsp
Original recipe serves about 4.
Method
- 1
Use ready-hydrated starch, not dry tapioca flour. Sieve out lumps. Slice and pat dry tomatoes; toss with oil, oregano and salt.
- 2
Heat dry 20cm nonstick pan medium. Sprinkle 60g starch evenly over base; cook 1–2 minutes until bound.
- 3
Add one-eighth grated cheese and tomatoes to half; fold over and cook low 1–2 minutes until cheese melts. Repeat to make eight; serve immediately.
Recipe source: TheMealDB