- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 160 kcal
Quick summary
“With a higher proportion of eggs in relation to tapioca, this thin omelet-style crepioca has high protein content and soft texture. It is a neutral and versatile base that accommodates healthy fillings like shredded chicken or vegetables.”
What you need to know
- The presence of two eggs for only two tablespoons of tapioca provides high flexibility without breaking.
- The more fluid consistency spreads easily covering the entire bottom of the skillet in a thin layer.
- The total cooking time of 4 to 5 minutes yields an elastic, soft dough that is easy to fill.
Ingredients
Main
- 2 tablespoons of tapioca
- 2 eggs
- 1 tablespoon grated cheese (optional)
- Salt to taste
- Fillings to taste (e.g.: spinach, shredded chicken, tomato)
Instructions
Principal
- In a bowl, mix the tapioca, eggs, and salt until you get a homogeneous mixture.
- Heat the non-stick pan over medium heat.
- Pour the mixture into the pan and spread evenly.
- Wait about 2-3 minutes until the bottom part is slightly golden.
- With the spatula, flip the crepioca and let it cook for 2 more minutes.
- Remove from the pan and add the cheese and desired fillings.
- Repeat the process for the second portion of the recipe.
- Serve while still hot.
Chef's tips
- Beat the eggs with a fork until lightly foamy before adding the tapioca to oxygenate the mixture.
- Use medium heat to brown the base without burning and turn with a wide spatula to keep the disc whole.
- Add the cold, already cooked fillings when folding to heat them with the retained internal heat.
Variations
- Add fresh chopped basil leaves and thin tomato slices for a Mediterranean touch.
- Mix turmeric powder and ground black pepper into the dough to intensify color and nutrients.
- Spread a tablespoon of creamy ricotta with oregano before rolling the crepioca like a wrap.
Substitutions
- The optional grated cheese can be light mozzarella, chopped fresh Minas cheese, or cottage cheese.
- The fillings can vary freely between sauteed ground beef, tuna chunks, escarole, or seasoned tofu.
- Part of the tapioca starch can be replaced by ground flaxseeds or oats to add fiber.
How to store
Store in an airtight container in the refrigerator for up to 48 hours. Reheat in a heated skillet without oil for 1 minute on each side to keep the dough fluffy.
Can it be frozen?
Freeze the baked, unfilled discs layered with plastic wrap for up to 30 days. To thaw, pass directly in a skillet heated over low heat with a lid.
What to serve with
Pairs perfectly with a cup of black coffee with cinnamon, iced white tea, or a green leaf salad.
Frequently asked questions
Can I prepare the dough in advance and keep it in the fridge?
You can keep the raw beaten mixture in a closed container for up to 24 hours; before using, stir again with a fork as the tapioca starch tends to settle at the bottom.
Why did the crepioca stick even though it was a non-stick pan?
If the skillet is worn out or too cold when the eggs are added, the protein will stick. Grease with a drop of olive oil and heat the pan for 1 minute before pouring the mixture.
What is the difference between traditional crepioca and this version with 2 eggs?
This proportion considerably increases protein density and reduces the amount of carbohydrates per serving, making the dough more similar to a soft and resistant omelet.
Can I fold or roll the crepioca as if it were a wrap?
Yes, the high elasticity provided by the 2 eggs allows folding into a half-moon or rolling tightly like a roll without risks of cracking the structure.
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