- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 320 kcal
Quick summary
“Chicken and cheese crepioca combines the lightness of tapioca with the protein content of eggs and shredded chicken. It is a practical meal for quick snacks or light dinners that require agile preparation in the skillet.”
What you need to know
- The complete homogenization of the gum with the eggs prevents the formation of lumps and ensures a uniform dough.
- The medium heat in the non-stick skillet browns the base without burning before firming the top part.
- Folding in half with the lid covered helps the mozzarella melt in the right amount of time.
Ingredients
Main
- 2 cups of tapioca starch
- 2 eggs
- 1 cup of shredded chicken
- 1/2 cup of grated mozzarella cheese
- Salt to taste
- Black pepper to taste
- Salsinha picada a gosto
Instructions
Principal
- In a bowl, mix the tapioca starch and eggs until homogeneous.
- Heat the non-stick skillet over medium heat.
- Pour a portion of the mixture into the skillet, forming a thin layer.
- Cook for about 2-3 minutes until the edges begin to loosen.
- Add the shredded chicken and grated cheese over the crepioca.
- Season with salt, pepper, and parsley to taste.
- Fold the crepioca in half and cook for another 2 minutes until the cheese melts.
- Repeat the process for the other crepiocas.
- Serve hot, accompanied by a sauce of your choice.
Chef's tips
- Sift the tapioca starch before beating with the eggs if it shows small compacted pellets.
- Use a good quality non-stick skillet to dispense with the use of extra fat at the bottom of the pan.
- Pre-heat the shredded chicken so that the filling is hot at the same time the mozzarella melts.
Variations
- Add a tablespoon of creamy requeijão cheese to the chicken filling for more internal moisture.
- Add chopped tomato without seeds and a pinch of oregano to compose a version with a pizza profile.
- Mix chia seeds or ground flaxseed directly into the liquid batter before adding to the skillet.
Substitutions
- Shredded mozzarella can be replaced with grated cured Minas cheese or grated coalho cheese.
- The shredded chicken can be swapped for drained canned tuna or desalted and shredded dried meat.
- Chopped parsley can be substituted with fresh chives or dried oregano in the final seasoning.
How to store
Consume the crepioca immediately after preparation to enjoy the soft texture of the batter and the melted cheese. If there are leftovers, store in a closed container in the refrigerator for up to 2 days and reheat in a skillet.
Can it be frozen?
It is not recommended to freeze the ready-made crepioca, as the tapioca starch and cheese lose their elasticity and become stiff and watery after thawing. You can simply keep the shredded chicken frozen in portions.
What to serve with
Serve accompanied by a green leaf salad seasoned with olive oil and balsamic vinegar. For a complete afternoon snack, pair with freshly brewed coffee or natural orange juice without sugar.
Frequently asked questions
Can I keep the raw beaten dough in the refrigerator to make later?
Yes, the liquid mixture of egg and tapioca can be kept in a closed container in the refrigerator for up to 24 hours, just mix again before use.
How do I know the exact time to flip or fold the crepioca?
Observe the edges: when they detach themselves from the bottom of the skillet and the surface is almost dry, add the filling and fold.
Does the chicken filling need to be seasoned beforehand?
Yes, use cooked, shredded chicken breast already sautéed with salt and seasonings to ensure uniform flavor in every bite.
Why did the crepioca stick to the bottom of the skillet?
This happens when the skillet does not have an efficient non-stick coating or when the batter is placed before the pan reaches the proper heat.
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