- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 135 kcal
Quick summary
“In this creative version, the cooked pumpkin puree mixes with the egg and tapioca starch, generating a golden and velvety dough. Optionally finished with grated Minas cheese, it balances natural sweetness and salty notes.”
What you need to know
- Pumpkin puree introduces dietary fiber, beta-carotene, and gives a dense and flexible texture to the disk.
- Tapioca starch binds the moist puree to the egg, ensuring perfect support for handling with a spatula.
- The turning point requires patience of 3 to 4 minutes over moderate heat to firm up the dense center.
Ingredients
Main
- 1 cup of cooked and mashed pumpkin
- 1/2 cup of tapioca starch
- 1 egg
- Salt to taste
- Grated Minas cheese to taste (optional)
Instructions
Principal
- In a bowl, mix the mashed pumpkin, tapioca starch, and egg until you get a homogeneous dough.
- Add salt to taste and, if desired, the grated minas cheese.
- Heat the non-stick pan over medium heat.
- Place the mixture in the pan, forming an even layer.
- Cook for about 3-4 minutes or until the edges begin to release.
- Flip the crepioca with the help of a spatula and cook for another 2-3 minutes on the other side.
- Remove from pan and place on a plate.
- Serve warm, accompanied by your favorite sauce or even plain.
Chef's tips
- Cook the pumpkin by steaming or roasting in the oven to avoid water accumulation that softens the dough excessively.
- Run a fork or potato masher through the puree until no thick lumps remain before adding the egg.
- Use a heavy skillet to distribute heat evenly under the entire surface of the dough.
Variations
- Sprinkle toasted pumpkin seeds over the flipped Crepioca to add crunchy contrast.
- Add finely chopped fresh cilantro to the batter to create aromatic green specks.
- Stuff with well-seasoned shredded cooked chicken to turn the snack into a light main dish.
Substitutions
- Cabotiá pumpkin can be substituted with cooked carrot puree, butternut squash, or mashed sweet potato.
- Grated Minas cheese can be swapped for grated coalho cheese, cottage cheese, or fresh ricotta.
- Traditional salt can be enhanced with a pinch of powdered nutmeg or spicy paprika.
How to store
Store in a covered plastic or glass container in the refrigerator for up to 3 days. Reheat quickly in the skillet for 1 minute on each side to restore the original pliability.
Can it be frozen?
Freeze the ready and cooled portions wrapped in plastic wrap for up to 60 days. To consume, place directly in an electric oven at 180°C or in a covered skillet over low heat.
What to serve with
Pairs with bitter leaf salad like arugula or watercress, espresso, or Sicilian lemon juice.
Frequently asked questions
Which pumpkin variety offers the best result in crepioca?
Kabocha squash is the best choice, as its flesh is naturally drier, sweeter, and creamier than traditional pumpkin.
How to flip the crepioca without breaking it in half?
Run the spatula around the entire edge to make sure it's completely released, then make a firm, quick motion to flip the disc in the skillet.
Can I make a sweet version of this same pumpkin crepioca?
Yes, replace the salt and cheese with 1 teaspoon of honey and a pinch of cinnamon powder in the batter to get a very fragrant sweet pancake.
Why did the pumpkin crepioca take longer to set in the pan?
Pumpkin has soluble fibers and higher water retention than pure flour, requiring 3 to 4 minutes of calm cooking to set the base before flipping.
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