Tapioca Crepes with Chicken and Catupiry

Ingredients

• 1 cup Tapioca Flour (Hydrated)
• 1 cup Cooked Chicken (shredded)
• 1/2 cup Catupiry Cheese
• 1 tbsp Olive Oil
• 1/4 cup Chopped Onion
• 1 clove Garlic (minced)
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat a non-stick skillet over medium heat.
2. 2Sprinkle half of the tapioca flour evenly over the hot skillet, forming a thin crepe. Cook for 2-3 minutes, or until the edges start to lift.
3. 3Flip the crepe and cook for another minute. Remove from skillet.
4. 4Repeat with the remaining tapioca flour.
5. 5While the crepes are cooking, heat olive oil in a separate skillet. Sauté the onion and garlic until softened.
6. 6Add the shredded chicken, salt, and pepper. Cook for a few minutes, until heated through.
7. 7Spread Catupiry cheese on each crepe. Top with the chicken mixture.
8. 8Fold the crepes in half and serve immediately.

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