Tapioca Crepes with Cheese & Banana

Ingredients

• 1½ cups hydrated tapioca starch (tapioca granulada), or 1½ cups tapioca flour sprinkled with 3 tbsp water and sieved
• 1 cup grated queijo coalho or mozzarella
• 1 Banana, sliced
• 1 tbsp butter
• 1 drizzle condensed milk or honey
• 1 pinch cinnamon
• 1 pinch salt

Method

1. Work the water into the tapioca flour with your fingers until it feels like damp sand, then push it through a sieve so it's fine and lump-free. Season with salt.
2. Heat a small nonstick skillet over medium. Sprinkle in half the tapioca in an even layer and smooth with a spatula; in about 90 seconds it fuses into a flexible white crepe.
3. Scatter half the cheese and half the Banana slices over one side, fold like an omelet, and cook 30 seconds more until the cheese slumps.
4. Slide onto a plate, brush with butter, and hit it with condensed milk and cinnamon. Repeat for the second crepe.
5. Eat hot, folded in a napkin, ideally pretending you're at a beach stand in Fortaleza.