Description

A quick and easy crepioca (tapioca crepe) filled with tuna and olives, perfect for a busy weekday meal. Ready in under 10 minutes, it's light, healthy, and loved by the whole family.

Ingredients

2 tablespoons tapioca flour (goma de tapioca)
1 unit egg
0.5 can (80g) tuna (drained)
2 tablespoons green olives (chopped)
1 tablespoon scallions (chopped)
to taste salt
to taste black pepper
1 teaspoon butter or olive oil (for greasing)

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Instructions

In a bowl, mix tapioca flour and egg with a fork until smooth batter forms
Add drained tuna, chopped olives, and scallions. Season with salt and pepper. Mix gently
Heat a small non-stick pan (about 20 cm) over medium heat. Grease with butter or oil
Pour all the batter into the hot pan and spread evenly into a circle. Cook 3-4 minutes until bottom is golden and firm
Carefully flip with a spatula. Cook another 2-3 minutes until the other side is lightly golde
Serve immediately while hot

Notes

To prevent sogginess, drain the tuna very well.

For a lighter version, use just egg whites.

If batter is too liquid, add another teaspoon of tapioca flour.

Store leftovers in the fridge for up to 2 days. Reheat in a pan, not microwave.

Prep Time: 5 mins
Cook Time: 6 mins
Category: Lunch
Method: Pan-frying
Cuisine: Brazilian