Tapioca Crepes with Chicken and Catupiry

Ingredients

• 2 cups Tapioca Flour
• 1/2 cup Water
• 1/4 teaspoon Salt
• 1.5 cups Cooked Chicken Breast
• 1 cup Catupiry Cheese
• 2 tablespoons Olive Oil
• 1/2 cup Onion
• 2 cloves Garlic
• 1 tablespoon Tomato Paste
• 1/2 teaspoon Paprika
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1In a medium bowl, combine the 2 cups of tapioca flour, the 1/2 cup of water, and the 1/4 teaspoon of salt. Stir until the mixture forms a slightly thick batter.
2. 2Heat a 25.4 cm non-stick skillet over medium heat, approximately 162.8°C (160°C). Add 1 teaspoon of the 2 tablespoons of olive oil to the skillet and swirl to coat the bottom.
3. 3Pour about 1/2 cup of the tapioca batter into the hot skillet and quickly spread it evenly with the back of a spoon to form a thin, round crepe, about 20.32 cm in diameter. Cook for 2 to 3 minutes, or until the edges begin to lift and the crepe appears set and opaque.
4. 4Carefully flip the crepe using a spatula and cook for another 1 to 2 minutes on the second side until lightly golden. Slide the finished crepe onto a plate and repeat this process with the remaining tapioca batter, adding another teaspoon of olive oil to the skillet for every two crepes, until you have 4 crepes.
5. 5In a separate 25.4 cm skillet, heat the remaining 1 tablespoon of olive oil over medium heat, approximately 162.8°C (160°C). Add the 1/2 cup of diced onion and the 2 minced cloves of garlic. Sauté for 3 to 5 minutes, stirring occasionally, until the onion is softened and translucent.
6. 6Add the 1.5 cups of cooked shredded chicken breast, the 1 tablespoon of tomato paste, the 1/2 teaspoon of paprika, the remaining 1/4 teaspoon of salt, and the 1/4 teaspoon of black pepper to the skillet with the onions and garlic. Stir everything together and cook for 5 to 7 minutes, stirring often, until the chicken mixture is heated through and the flavors have combined.
7. 7To assemble, place one tapioca crepe on a clean plate. Spoon about one-quarter of the chicken mixture onto one half of the crepe. Top the chicken mixture with about 1/4 cup of Catupiry cheese.
8. 8Fold the crepe in half over the filling, or gently roll it up. Serve immediately.

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