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Greatest plates · Breakfast
Tapioca Crepes with Chicken & Cheese
Brazil's gluten-free breakfast staple: tapioca starch pressed into a dry pan where it fuses into a soft, chewy crepe in under two minutes, folded over shredded chicken and melting cheese.
Serves 2Prep 10 minCook 10 minBreakfastChicken
Containsdairy · egg
KalaPlate Original
Protein 26%Carbs 38%Fat 36%
About 740 kcal a serve — 48 g protein, 70 g carbs, 29 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Hydrate and sieve the starch
HydrateStir 60 ml water through the tapioca starch until it looks like damp sand, then push it through a sieve into a bowl. You want fine, even crumbs with no lumps — this is what lets the starch fuse in the pan.
In the bowlSieve →
10 min
Scramble the eggs
ScrambleMelt the butter in a frying pan over low heat and softly scramble the eggs until just set. Season and set aside.
In the frying panScramble →
2 min
Cook the tapioca crepes
PressHeat a dry non-stick pan over medium heat. Sprinkle a quarter of the starch in an even layer to cover the base and leave it — within a minute the grains melt together into a solid crepe. Scatter over some mozzarella and shredded chicken, fold in half, and cook another 30 seconds until the cheese runs. Repeat to make four.
In the dry panPress →
2 min each
Plate up
ServeServe the crepes with the scrambled egg alongside and sliced tomato.
On the platesTop →
Cook's noteNo oil in the pan and no batter — the starch has to be dry and crumbly going in, or it steams into a gluey disc instead of fusing.
Estimated per serve
740 kcal · 48 g protein · 70 g carbs · 29 g fatestimates, within ~10%
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