Brazilian Tapioca Crepe with Chicken and Catupiry

Instructions

1. 1Place a 25.4 cm non-stick skillet over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the 1 teaspoon of olive oil to the skillet and swirl it around to lightly coat the bottom.
2. 2Evenly sprinkle 1/2 cup of the hydrated tapioca flour over the hot skillet, forming a thin, round crepe. Cook for 2 to 3 minutes, or until the edges begin to lift and the crepe appears firm and holds its shape.
3. 3Carefully slide a spatula under the crepe and flip it over. Cook for an additional 1 minute, until the crepe is lightly golden and set. Remove the cooked crepe from the skillet and place it on a plate.
4. 4Repeat steps 2 and 3 with the remaining 1/2 cup of hydrated tapioca flour to make the second crepe.
5. 5In a medium bowl, combine the 1 cup of cooked shredded chicken, 1/2 cup of Catupiry cheese (or cream cheese), 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until all ingredients are evenly distributed.
6. 6Divide the chicken mixture evenly between the two prepared crepes, spreading it over one half of each crepe. Fold each crepe in half to enclose the filling and serve immediately.

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