Tapioca Crepe with Shredded Chicken and Egg

Ingredients

• 4 tablespoons (approx. 60 g) tapioca starch (goma de tapioca)
• 2 large eggs
• 1/2 cup (approx. 100 g) cooked shredded chicken
• 2 tablespoons shredded mozzarella cheese
• 1/4 small onion, chopped
• 1 small tomato, seeded and chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil for sautéing
• salt and black pepper to taste
• 1 teaspoon butter to grease the skillet (optional)

Instructions

1. Whisk the tapioca starch and eggs together in a bowl until smooth; season with a pinch of salt and black pepper.
2. Heat the olive oil in a medium skillet and sauté the onion until translucent.
3. Add the shredded chicken and tomato to the pan; adjust salt, cook 2–3 minutes, then remove from heat. Stir in the parsley.
4. Lightly grease another nonstick skillet with the butter and warm it over medium-low heat.
5. Pour half of the tapioca-and-egg batter into the skillet, spreading into an even layer; cook 1–2 minutes until the edges set.
6. Spread half of the chicken filling over one side of the crepe and sprinkle with half the mozzarella; fold the crepe in half and press gently.
7. Cook another 1–2 minutes until the cheese melts, then carefully flip to brown the other side 30–60 seconds.
8. Repeat with the second portion. Serve hot, cut in half, and sprinkle extra parsley on top if desired.

Tips

• Keep the heat at medium-low so the crepe doesn’t dry out or become rubbery; medium-low is ideal.
• If the batter seems too runny, add 1 tablespoon more tapioca starch until it reaches a creamy, spreadable consistency.
• Use pre-seasoned shredded chicken to boost flavor and save time during prep.

Variations

• Swap the mozzarella for queijo coalho (if available) or Minas cheese for a different texture.
• Add sweet corn to the filling for a slightly sweet, crunchy contrast.

FAQ