Nutritious crepioca with caprese filling: quick and delicious

Green crepioca with spinach, filled with buffalo mozzarella, cherry tomatoes and basil.

Green crepioca with spinach, filled with buffalo mozzarella, cherry tomatoes and basil.

Recipe for 4 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 00:30

Interval: 00:00

TOOLS

1 cutting board(s), 1 frying pan(es), 1 frying pan(es)

EQUIPMENT

conventional + processor or mixer

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Crepioca ingredients

– 2 cup(s) of frozen spinach

– 4 units of eggs

– 12 tablespoons of tapioca starch

– pink salt to taste (or sea salt) ^THE

– pepper to taste ^THE

– oil to taste for greasing

Ingredients for the filling

– 300 g of fresh lactose-free Minas cheese (or lactose-free ricotta)

– 8 tablespoons of lactose-free cream cheese

– 100 g of lactose-free buffalo mozzarella, cut into medium cubes

– 3 pieces of tomatoes, without seeds, cut into medium cubes

– basil to taste (leaves)

– pink salt to taste (or sea salt) ^THE

– pepper to taste ^THE

– olive oil to taste

Finishing ingredients

– extra virgin olive oil to taste

PREPARATION:

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. Remove the spinach from the freezer to make preparation easier.
3. Wash, remove the seeds and cut the tomato into medium cubes.
4. Also cut the buffalo mozzarella into medium cubes.
5. Wash the basil and remove the leaves, dry it with absorbent paper

APPETITE OR DESSERT (optional):

If you have chosen to prepare an appetizer or dessert, prepare it now because this recipe does not require breaks.

PREPARATION:

Filling:

1. In a food processor or with a mixer, mix the Minas or ricotta and the ricotta until you get a paste.
2. In another bowl, mix the mozzarella cut into pieces, the chopped tomato and the basil.
3. Season with salt, pepper and extra virgin olive oil.
4. Reserve.

Crepioca:

1. In a food processor or with a mixer, beat the spinach with the eggs until smooth.
2. Season with salt and pepper.
3. Add the tapioca starch and process again.
4. If necessary, add a little water to make it more fluid, like the consistency of a pancake and to make it easier to prepare in the pan. Proceed again.
5. Heat a pan, preferably non-stick.
6. Grease with a little oil.
7. Place a portion of crepioca pastry in the center (covering 3/4 of the surface), and roll it out like a pancake.
8. Once cooked on one side, turn it over and cook on the other.

ASSEMBLY:

1. Arrange an open crepe on each plate.
2. Divide and spread the spread cheese on each.
3. Arrange the buffalo mozzarella, tomato and basil filling on top.
4. Close the crepioca, rolling it up like a pancake.

FINALIZATION AND ASSEMBLY:

1. Cut each crepioca in half, diagonally.
2. Serve on a plate or, if you prefer, divide among plates.
3. Lighten with a drizzle of extra virgin olive oil (optional).

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.