Tapioca

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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. 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.

Nutrition per serving

Notes

• •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.

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