Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Dice the deseeded tomato and crumble the fresh cheese.
- For each crepioca, whisk 1 egg in a bowl with 30 g (2 heaped tablespoons) of tapioca starch and a pinch of salt until smooth.
- Lightly butter a 20–22 cm non-stick frying pan and heat over medium-low. Pour in the batter and tilt the pan to cover the base. Cook for about 2 minutes until the top sets and the edges come away, flip and cook 1 more minute.
- Scatter a quarter of the cheese and tomato and a pinch of oregano over one half, fold over and leave 30 seconds. Repeat with the remaining eggs and serve straight away.
Shopping tip
Hydrated tapioca starch is at Auchan and Continente; Portuguese queijo fresco stands in well for minas frescal. Do not overcook the crepioca, or it turns rubbery.
Where it fits in your week
Quick enough for a weeknight.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.