Tapioca

This classic tapioca is a quick Brazilian street and home favorite: a snow-white crepe with a delicate chewy bite, folded around melted mozzarella and savory ham. It is simple, comforting, and ready in minutes, making it ideal for breakfast, lunch, or an easy snack.

Nutrition · per serving

311kcal

16gProtein

28gCarbs

15gFat

0gFiber

2 servings

Ingredients

5 items

Tapioca crepes

hydrated tapioca starch160 g

fine salt1 g

Filling

mozzarella, grated100 g

ham, thinly sliced or chopped80 g

unsalted butter10 g

Tips

•Use hydrated tapioca starch sold for tapioca crepes, not dry cassava flour or tapioca flour/starch straight from the bag; the ready-hydrated product is what creates the classic texture.
•Keep the pan at medium heat: too low and the starch will not bind quickly, too high and the crepe can become brittle.
•You can add a little oregano or black pepper to the filling, but the classic version is simply ham and cheese.
•Tapioca is best eaten immediately; as it cools, it becomes firmer and less tender.

Steps

1
Mix the hydrated tapioca starch with the salt in a bowl, rubbing out any lumps with your fingertips so the starch falls like loose, damp sand. If needed, pass it through a sieve for an even, delicate crepe texture.
160 g hydrated tapioca starch1 g fine salt
2
Heat a nonstick skillet over medium heat for about 1 minute. Divide the tapioca mixture in half. Scatter one half evenly into the dry pan to form a round about 18-20 cm wide, covering any gaps with a little extra starch. Cook for 45-60 seconds, until the granules fuse into a flexible white disc; it should lift easily without browning much.
160 g hydrated tapioca starch
3
Spread 5 g of butter lightly over the surface, then place half of the mozzarella and half of the ham over one side of the crepe. Cook for 30-60 seconds more, just until the cheese starts to melt.
10 g unsalted butter100 g mozzarella, grated80 g ham, thinly sliced or chopped
4
Fold the tapioca over the filling into a half-moon and press gently with a spatula for 15-20 seconds so the edges adhere and the center heats through. Transfer to a plate.
5
Repeat with the remaining tapioca mixture, butter, mozzarella, and ham. Serve immediately while the outside is soft with a slight chew and the filling is hot and melty.
160 g hydrated tapioca starch10 g unsalted butter100 g mozzarella, grated80 g ham, thinly sliced or chopped

Origin & History

Tapioca is a beloved Brazilian preparation made from hydrated cassava starch, especially associated with the Northeast, where cassava has long been a staple. In modern Brazil it is popular as a quick breakfast or snack, with fillings ranging from sweet coconut to savory cheese and ham.

brazilian tapioca ham mozzarella beginner quick skillet

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Tapioca

Steps

Mix the hydrated tapioca starch with the salt in a bowl, rubbing out any lumps with your fingertips so the starch falls like loose, damp sand. If needed, pass it through a sieve for an even, delicate crepe texture.

160 g hydrated tapioca starch1 g fine salt

Heat a nonstick skillet over medium heat for about 1 minute. Divide the tapioca mixture in half. Scatter one half evenly into the dry pan to form a round about 18-20 cm wide, covering any gaps with a little extra starch. Cook for 45-60 seconds, until the granules fuse into a flexible white disc; it should lift easily without browning much.

160 g hydrated tapioca starch

Spread 5 g of butter lightly over the surface, then place half of the mozzarella and half of the ham over one side of the crepe. Cook for 30-60 seconds more, just until the cheese starts to melt.

10 g unsalted butter100 g mozzarella, grated80 g ham, thinly sliced or chopped

Fold the tapioca over the filling into a half-moon and press gently with a spatula for 15-20 seconds so the edges adhere and the center heats through. Transfer to a plate.

Repeat with the remaining tapioca mixture, butter, mozzarella, and ham. Serve immediately while the outside is soft with a slight chew and the filling is hot and melty.

160 g hydrated tapioca starch10 g unsalted butter100 g mozzarella, grated80 g ham, thinly sliced or chopped