Brazilian Tapioca Crepes with Scrambled Eggs & Cheese

Name: Brazilian Tapioca Crepes with Scrambled Eggs & Cheese
Total time: 25 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2⅔ cups tapioca flour; 8 eggs; 1 cup shredded mozzarella; 2 tbsp butter; 1 cup grape tomatoes, chopped; 2 green onions, sliced; ½ cup water; ½ tsp salt; ¼ tsp pepper

BreakfastBrazilian25 minServes 4570 kcal20 g protein

Street-cart tapiocas from northeast Brazil: moistened tapioca flour sifted into a hot pan sets into a chewy, gluten-free crepe in seconds, then gets folded around soft eggs, melting mozzarella and tomato.

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Ingredients

2⅔ cups tapioca flour
8 eggs
1 cup shredded mozzarella
2 tbsp butter
1 cup grape tomatoes, chopped
2 green onions, sliced

From your pantry: ½ cup water, ½ tsp salt, ¼ tsp pepper.

Instructions

Sprinkle the water and a pinch of salt over the tapioca flour and rub it in with your fingers until it's evenly damp, like wet sand. A squeezed handful should hold together but crumble when poked; add water a teaspoon at a time if needed. Push it through a sieve to break up lumps.
Whisk the eggs with the rest of the salt and the pepper. Scramble them softly in 1 tbsp butter over medium-low heat, 3 to 4 minutes, and fold in the green onions. Keep warm.
Heat a dry 8-inch nonstick skillet over medium-high. Sift about ⅓ cup of the tapioca evenly over the bottom, press the edges with a spatula, and cook until it holds together as one disc, 30 to 45 seconds. Flip and cook 20 seconds more.
Brush the crepe with a little butter, spoon eggs, cheese and tomatoes over half, fold it over and press until the cheese melts. Wipe the pan and repeat to make 8.

Tip: Many Brazilian markets sell pre-hydrated 'goma de tapioca' in a tub, which skips the first step. Serve the crepes right away; they turn rubbery as they cool.