- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 260 kcal
Quick summary
“Golden skillet crepioca prepared with elastic tapioca dough and eggs, filled with shredded cooked chicken breast, melted mozzarella cheese, tomato, and onion. A functional and practical snack that unites the lightness of cassava with the high protein content of chicken and eggs.”
What you need to know
- The 5-minute rest of the dough allows for the correct hydration of the tapioca granules with the proteins of the beaten eggs.
- Cooking in a greased non-stick skillet seals the surface creating a flexible golden crust that does not break when folded.
- The melted mozzarella cheese acts as a thermal binder to hold the shredded chicken, tomatoes, and chopped onion together.
Ingredients
Main
- 1 cup of tapioca flour
- 2 eggs
- 100g of grated mozzarella cheese
- 1/2 cup shredded cooked chicken breast
- 1/4 cup of chopped onion
- 1/4 cup of chopped tomato
- Salt to taste
- 1 tablespoon of olive oil
Instructions
Principal
- In a bowl, mix the tapioca flour and eggs until you get a homogeneous dough.
- Season with salt and let it rest for 5 minutes.
- In a non-stick skillet, heat the olive oil over medium heat.
- Place a portion of the batter in the skillet, spreading it into a round shape.
- Cook for about 2 minutes or until the edges begin to release.
- Add cheese, shredded chicken, onion, and tomato over half of crepioca.
- Fold the crepioca in half and cook for another 2-3 minutes until the cheese melts.
- Repeat the process with the remaining dough.
Chef's tips
- Sift the tapioca flour before beating with the eggs to avoid the formation of dry lumps in the dough.
- Keep the heat strictly medium so that the disc cooks in the center without burning the base before assembling the filling.
- Fold the crepioca in half as soon as the cheese starts to soften and lower the heat to melt without drying out the chicken.
Variations
- Add a dessert spoon of chia seeds or golden flaxseed to the liquid batter to add fiber and texture.
- Incorporate dried oregano and fresh basil leaves into the tomato filling to create an aromatic pizza-style profile.
- Add a tablespoon of creamy requeijão over the chicken before closing the crepioca to make it even moister.
Substitutions
- The shredded chicken breast can be replaced with sautéed ground meat, solid tuna in water, or ricotta seasoned with herbs.
- The mozzarella cheese can be swapped for standard Minas cheese, grated coalho cheese, or prato cheese.
- Traditional hydrated tapioca flour can be swapped for sweet cassava starch mixed with a spoonful of water.
How to store
Consume immediately after preparation to enjoy the crispy shell and melted cheese. Leftovers can be stored in the refrigerator in a closed container for up to 24 hours and reheated in a dry skillet over low heat for 3 minutes.
Can it be frozen?
It is not recommended to freeze the ready-made crepioca with fresh vegetables, as the tomato releases water and the dough becomes rubbery upon defrosting. Freeze only the seasoned shredded chicken breast for up to 3 months.
What to serve with
Serve accompanied by brewed black coffee without sugar, fresh natural orange juice or simple green leaf salad with olive oil and balsamic vinegar.
Frequently asked questions
Can I make the recipe without adding olive oil to the skillet?
Yes, if your non-stick skillet is of good quality, the batter releases naturally without needing additional fat.
What is the correct ratio between egg and tapioca?
The balanced standard proportion is 1 egg for every 2 level tablespoons of tapioca (or 2 eggs for 1 cup in this 4-serving recipe).
Does the chopped tomato not release water inside the crepioca?
Remove the seeds and excess liquid from the tomato before chopping to keep the filling dry and prevent the dough from softening.
Why does the crepioca break when trying to fold it in half?
This happens if the dough is too thin, if it is turned before the egg coagulation time, or if the skillet is excessively hot.
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