📝 About This Recipe
A staple of Northeastern Brazil that has conquered the entire nation, the Tapioca crepe is a gluten-free marvel made from hydrated cassava starch. When the starch hits a hot skillet, it magically binds into a chewy, slightly crisp veil that perfectly cradles melted fillings. This classic 'Queijo e Presunto' version offers a nostalgic, savory profile that is the quintessential Brazilian comfort food for breakfast or a quick afternoon snack.
🥗 Ingredients
The Crepe Base
- 2 cups Hydrated Cassava Starch (Goma de Mandioca Hidratada) (specifically labeled for Tapioca; do not use dry flour)
- 1/2 teaspoon Fine Sea Salt (to season the starch)
- 1-2 teaspoons Water (only if starch feels too dry to the touch)
The Savory Filling
- 4 slices Prato Cheese or Mozzarella (thinly sliced for quick melting)
- 4 slices Cooked Ham (high-quality deli ham, thinly shaved)
- 1 tablespoon Salted Butter (at room temperature for spreading)
- 1 pinch Dried Oregano (to enhance the cheese flavor)
- 1/2 piece Tomato (seeded and finely diced for freshness)
👨🍳 Instructions
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1
Place the hydrated cassava starch in a medium bowl and break up any large clumps with your fingers. Stir in the sea salt until evenly distributed.
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2
Pass the starch through a fine-mesh sieve into a clean bowl. This 'sifting' process is crucial for a light, airy texture rather than a rubbery one.
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3
Heat a non-stick 8-inch skillet over medium heat for about 2 minutes. Do not add oil or butter to the pan; the tapioca needs a dry surface to form correctly.
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4
Lower the heat to medium-low. Take about 1/2 cup of the sifted starch and sprinkle it evenly over the bottom of the pan.
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5
Use the back of a spoon to gently smooth the starch into a uniform circle, ensuring there are no holes, but don't press down too hard.
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6
Cook for about 60-90 seconds. You will see the edges start to lift slightly and the powder will solidify into a single cohesive disc.
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7
Carefully flip the crepe using a spatula. It should be white and matte, not browned.
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8
Immediately spread a small dab of butter over the top of the flipped crepe.
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9
Layer 2 slices of cheese and 2 slices of ham on one half of the crepe. Sprinkle with a bit of oregano and diced tomatoes if using.
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10
Cover the pan with a lid for 30 seconds to help the cheese melt quickly without overcooking the starch.
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11
Fold the empty half of the crepe over the filling to create a half-moon shape.
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12
Press down gently with the spatula for 10 seconds, then slide the finished tapioca onto a plate.
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13
Repeat the process for the second serving while the first one is enjoyed warm.
💡 Chef's Tips
Always sieve your starch right before cooking to ensure the smoothest texture. If the crepe cracks when folding, your starch is too dry; add a few drops of water to the bowl and mix well before the next attempt. Avoid browning the tapioca; it should remain snowy white to maintain its characteristic 'chew'. For a crispier exterior, you can brush a tiny bit of butter on the outside of the folded crepe and sear for 10 seconds per side. You can substitute Prato cheese with Monterey Jack or Provolone for a similar melting profile.
🍽️ Serving Suggestions
Serve alongside a hot cup of Brazilian 'Cafezinho' (strong sweetened coffee). Pair with a cold glass of Guaraná soda for the authentic street food experience. Add a side of fresh tropical fruit like papaya or mango to balance the saltiness. Drizzle a little hot sauce (Pimenta) inside for an extra kick of heat. Enjoy immediately; tapioca becomes tough if left to sit for too long.