Brazilian Tapioca Crepes With Coconut And Cheese 1769628431224 Mros

Ingredients

• 2 cups Hydrated tapioca starch (massa pronta para tapioca)
• 1 cup Shredded mozzarella cheese
• 0.5 cup Unsweetened shredded coconut
• 4 tablespoons Condensed milk(optional)
• 1 pinch Salt
• 1 teaspoon Butter(optional)
• 0.5 cup Coalho cheese or Halloumi (cubed)
• 2 tablespoons Water

Instructions

1. 1

   Sift the hydrated tapioca starch into a bowl and add a pinch of salt to ensure a smooth, lump-free texture.

2. 2

   Heat a non-stick frying pan over medium heat without adding any oil or butter.

3. 3

   Spread about 1/2 cup of the tapioca starch evenly over the bottom of the pan using a spoon to form a thin circle.

4. 4

   Cook for about 1-2 minutes until the starch granules stick together to form a solid crepe that slides easily in the pan.

5. 5

   Flip the crepe over and immediately sprinkle a portion of the shredded mozzarella and coalho cheese over one half.

6. 6

   Add a generous tablespoon of shredded coconut over the cheese and drizzle with condensed milk if a sweeter profile is desired.

7. 7

   Fold the crepe in half to cover the filling and press down gently for 30 seconds until the cheese is fully melted.

8. 8

   Remove from heat and serve immediately while the exterior is slightly crisp and the inside is gooey.