Tapioca Crepe Brunch with Cheese and Ham
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Ingredients
- 280 g tapioca flour or cornflour
- 150 g cooked ham slices
- 150 g mozzarella, grated
- 20 g butter
- 2 ripe tomatoes
Nutrition (per serving)
- Calories
- 447 kcal
- Protein
- 16.6 g
- Carbohydrate
- 63.5 g
- of which sugars
- 2.4 g
- Fat
- 13.7 g
- of which saturates
- 8.3 g
- Fibre
- 1.2 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Sprinkle the tapioca flour evenly over the base of a hot, dry non-stick frying pan in a thin layer, about the size of a dinner plate.
- 2
Cook over a medium heat for 1-2 minutes, until the starch melts together into a single crepe that you can lift at the edge.
- 3
Scatter the mozzarella, ham and sliced tomatoes over one half of the crepe.
- 4
Fold the crepe over the filling and press down gently with a spatula, then cook for 1-2 minutes more, until the cheese has melted.
- 5
Repeat to make 4 crepes in total, melting a little butter in the pan between each. Serve warm.
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