Hi, friends! This Brazilian crepioca is a flexible skillet wrap made from egg and hydrated tapioca starch. A creamy chicken filling turns it into a quick meal. The filling should hold together without dripping; that keeps the wrap soft without making it soggy.
- Prep
- 10 minutes
- Cook or chill
- about 10 minutes
- Yield
- 2 filled crepes
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Crepes
- 2 eggs
- 4 tablespoons hydrated tapioca starch, labeled ready for skillet tapioca
- 1 tablespoon chia seeds, optional
- Salt and dried oregano to taste
- Olive oil for the skillet
Filling
- 1 cup cooked shredded chicken
- 2 tablespoons light Brazilian requeijão or thick plain yogurt
- ½ tomato, seeded and diced
- Chopped parsley and scallions, and black pepper to taste
- 2 tablespoons shredded mozzarella, optional
How to make it
- Combine the chicken, requeijão or yogurt, tomato, herbs, and pepper. The filling should be creamy with no loose liquid. Start with safely refrigerated cooked chicken.
- For the first crepe, whisk 1 egg with 2 tablespoons hydrated tapioca, half the chia if using, salt, and oregano.
- Warm a lightly oiled nonstick skillet over low heat. Pour in the mixture, spread into a round, and cover briefly.
- When the surface is almost dry and the edges release, flip. Cook through before adding the filling.
- Put half the filling on one side, add half the optional mozzarella, and fold over. Heat until the filling reaches 165°F, extending the source’s brief warming time as needed.
- Repeat with the remaining ingredients and serve promptly.
Small details that help
Hydrated tapioca gum is not dry tapioca flour and not tapioca pearls. Find the ready-to-cook product at Brazilian markets or retailers and follow its storage label. Thick plain yogurt is the source’s practical alternative to requeijão, with a tangier taste. Drain the tomato well.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Can I use dry tapioca flour directly?
No. The original proportions require the hydrated ready-for-skillet product. Dry flour has a different water balance.
Why is the wrap stiff?
Too much tapioca or prolonged cooking can dry it out. Keep the 1-egg-to-2-tablespoon ratio and use low heat.
Can I use rotisserie chicken?
Yes, when handled and refrigerated safely. Heat the assembled filling to 165°F.