From 1 yearBreakfastUnder review by our nutritionist
Tapioca crepe with fresh cheese
Brazil's everyday breakfast, toddler-sized: a thin tapioca crepe filled with mild fresh cheese and cut into strips. Ready in 10 minutes, and it goes well with a piece of fruit on the side.
- Difficulty
- 2 out of 5
- Ingredients
- 2 out of 5
- Time
- 1 out of 5, 10 min10 min
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Makes 1 small crepe Contains: milk
Ingredients
- 3 tbsp hydrated tapioca starch (goma de tapioca, sold ready in Brazilian or Latin markets; or moisten 3 tbsp tapioca starch with 1 tsp water and press it through a sieve)
- 1 tbsp crumbled queso fresco (or shredded mozzarella)
- 1 piece of fruit, chopped, to serve (banana or papaya)
How to make
- 1Sift the tapioca into a small nonstick skillet while it is still cold, covering the bottom in a very thin layer. Set over medium heat.
- 2In 1 to 2 minutes the starch binds into a disc. Flip it, spread the cheese over one half and fold it in two.
- 3Cook 1 minute more, until the cheese softens. Let it cool to lukewarm and cut into short strips. Serve with the fruit on the side.
Tips
- Texture (12 to 24 months): the crepe is soft and a little chewy. Keep the layer very thin and cut it into short strips, so your toddler chews well before swallowing.
- Low-salt cheese: queso fresco is one of the mildest. No salt goes in the starch.
- Tapioca is just cassava: that's why the fruit or a scrambled egg goes on the side, to make the meal complete.
- To vary: fill it with well-cooked scrambled egg or mashed banana.
- Storage: eat it right away. Once cold, tapioca turns hard.