- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 155 kcal
Quick summary
“With a light texture and golden crust, this crepioca combines tapioca starch with grated cheese and egg for maximum creaminess. A simple 5-minute preparation that delivers striking flavor and practicality for a snack.”
What you need to know
- Resting the dough for 5 minutes allows the tapioca starch to hydrate and perfectly bind the solids.
- The grated cheese incorporated directly into the dough creates crispy, toasted bits upon contact with the skillet.
- The addition of the egg provides soft structure and prevents the cheese from hardening into rubber when cooling.
Ingredients
Main
- 1 cup of tapioca starch
- 2 tablespoons of grated cheese (Parmesan or mozzarella)
- 1 egg (optional, to give more consistency)
- Salt to taste
- Oil for greasing the skillet
Instructions
Principal
- In a bowl, mix the tapioca starch with the salt and grated cheese. If desired, add the egg for more creaminess.
- Let the mixture rest for 5 minutes so that the tapioca starch absorbs the moisture.
- Grease skillet with a little oil and heat over medium heat.
- Place the mixture in the skillet, forming a circle, and cook for about 2-3 minutes until the edges are firm.
- When the bottom is golden, flip the crepioca and cook for 2 more minutes.
- Remove from the skillet and repeat the process with the rest of the dough.
- Serve hot, accompanied by sauce or more cheese, if desired.
Chef's tips
- Use freshly grated Parmesan cheese or good quality mozzarella to get better melting when heating.
- Let the skillet heat up well before pouring the mixture to sear the outer crust immediately.
- Use low heat so the cheese browns without burning before the egg is fully cooked.
Variations
- Add 1 teaspoon of dried oregano or herbs de Provence to the raw dough to perfume the cheese.
- Fill with thin slices of smoked turkey breast or cooked ham right after flipping the disk.
- Sprinkle chia or flaxseed on the dough to add dietary fiber and crunchy texture.
Substitutions
- The mozzarella cheese can be replaced by prato cheese, grated provolone cheese, or cured minas cheese.
- The oil for greasing can be swapped for unsalted butter, lard, or extra virgin olive oil.
- The tapioca starch can be swapped for sour cassava starch beaten with egg for a texture with more crunch.
How to store
Keep in an airtight container under refrigeration for up to 2 days. To consume again, reheat in a heated skillet or in a toaster oven at 160°C for 3 minutes to rescue the crunch.
Can it be frozen?
Freeze the assembled and baked crepiocas in a closed package for up to 60 days. Heat the units while still frozen directly on the griddle or frying pan over low heat with a lid.
What to serve with
Perfect to serve alongside brewed coffee with warm milk, fresh passion fruit juice, or tomato salad.
Frequently asked questions
The cheese stuck to the bottom of the skillet and burned, how to prevent it?
Make sure to lightly grease the pan with a paper towel and oil, and regulate the heat to low as soon as you pour the liquid batter into the skillet.
How to prevent the crepioca from becoming excessively salty?
Cheeses like parmesan already have a high sodium content; taste a sliver of the cheese before dosing the salt in the bowl and, if necessary, omit the extra salt.
Can I make the cheese crepioca without adding egg?
Yes, you can mix just the hydrated starch with the grated cheese; when baking, it will form a crunchy and crispy plate similar to a toasted provolone crust.
Why is it necessary to let the dough rest 5 minutes before baking?
This short rest allows the cassava starch to absorb the egg moisture and emulsify with the cheese fats, resulting in a crepioca with a more consistent texture.
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