5 crepioca recipes ready in a maximum of 30 minutes

Do you want a quick, practical and nutritious meal? So bet on crepioca recipes! Easy to prepare and ready in just half an hour, they are perfect for any moment of the day: from breakfast to dinner. In addition to being tasty, they guarantee a light and complete meal.

Crepioca is extremely versatile and can be stuffed in different ways: from light combinations, such as broccoli and white cheese, to more protein versions with turkey breast. The possibilities are endless and the best thing is that they all offer ideal portions for those who live alone or are looking for quick solutions for everyday life.

Made from eggs and tapioca, crepioca is rich in proteins, gluten-free and an excellent ally for those looking for convenience without giving up a balanced diet. Check out the 5 irresistible versions selected by Guia da Cozinha below and find out which one will conquer your taste buds!

Turkey breast crepe

Time: 25 minutes

Performance: 2 units

Difficulty: easy

Ingredients:

• 4 egg whites
• 2 egg yolks
• 6 tablespoons hydrated tapioca starch
• 1/2 cup chopped green chili pepper
• 1 pinch of salt

Filling

• 250 g fresh Minas cheese, diced
• 200g diced turkey breast
• 2 tablespoons of olive oil
• Basil leaves to taste

Preparation method:

1. In a bowl, mix all the filling ingredients well and set aside.
2. In another bowl, beat the egg whites and egg yolks until frothy, add the tapioca, green chillies and salt and mix well.
3. Pour half the mixture into a non-stick pan, place it on a low heat and leave to harden.
4. Flip and let rest on the other side
5. Then spread half of the filling over the dough and fold it in half.
6. Repeat the process by making another crepioca and you’re done, now all that remains is to serve!

Courgette crepe

Time: 10 minutes

Performance: 1 serving

Difficulty: easy

Ingredients:

• 1 egg
• 2 tablespoons tapioca
• 1/2 cup grated zucchini
• Salt to taste
• Butter for greasing

Filling

• 100 g of diced white cheese
• 1/2 chopped tomato

Preparation method:

1. In a bowl, mix the egg, tapioca, zucchini and salt.
2. Heat a non-stick pan greased with oil over medium heat and pour in the tapioca mixture.
3. Cook until the crepioca thickens
4. Then add the cheese, tomato and oregano and fold in half
5. Serve immediately

Crazy to go

Time: 10 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 4 tablespoons hydrated tapioca starch
• 2 eggs
• Salt to taste
• 2 tablespoons sesame seeds

Filling

• 200g chopped turkey breast
• 2 grated carrots
• 1 seedless chopped tomato
• 200 g of mozzarella
• 2 Japanese cucumbers, grated

Preparation method:

1. In a bowl, mix the tapioca, egg, sesame seeds and salt
2. Pour into a non-stick pan and fry like a pancake, browning on both sides.
3. Remove and place the mixed filling in the center of the crepioca
4. Then roll up and cut in half
5. Take plastic wrap and wrap each half, sealing the ends like a bullet.
6. Now you can take your crepioca wherever you want!

Crepioca light with broccoli

Time: 30 minutes

Performance: 2 units

Difficulty: easy

Ingredients:

• 4 egg whites
• 2 egg yolks
• 6 tablespoons tapioca starch
• 1/2 cup chopped green chili pepper
• 1 pinch of salt

Filling

• 250 g of crumbled ricotta
• 100 g of chopped cherry tomatoes
• 2 cups cooked and chopped broccoli
• 1 teaspoon fried dehydrated garlic
• 2 tablespoons of olive oil

Preparation method:

1. In a bowl, mix all the filling ingredients and set aside
2. Using a bowl, beat the egg whites and egg yolks until fluffy.
3. Then add the tapioca, green chillies, salt and mix
4. Pour half the mixture into a non-stick pan, heat over low heat and leave to harden.
5. Flip and let rest on the other side
6. Spread half the filling over the dough and fold it in half.
7. Repeat the process to make another crepioca
8. Serve, if desired, accompanied by salad

Crepioca with chicken and corn filling

Time: 20 minutes

Performance: 2 units

Difficulty: easy

Ingredients:

• 2 tablespoons of milk
• 4 tablespoons tapioca starch
• 2 tablespoons grated onion
• Salt and black pepper to taste
• 3 eggs
• Margarine for greasing

Filling

• 1 tablespoon olive oil
• 1/2 onion chopped
• 1 cup cooked, shredded chicken
• 4 tablespoons green corn
• 1 diced seedless tomato
• Salt and black pepper to taste
• 1 tablespoon chopped green chilli
• 1/2 cup shredded light mozzarella

Preparation method:

1. For the filling, over medium heat, heat a pan with olive oil and brown the onion for 1 minute.
2. Add the chicken, corn, tomato, salt, pepper and sauté for 2 minutes.
3. Mix the green perfume and turn off the heat, then set aside.
4. Using a fork, whisk the milk with the tapioca starch, onion, salt and pepper.
5. Add the eggs and beat until smooth.
6. Pour half the mixture into a heated and greased non-stick pan and brown it on both sides over medium heat.
7. Spread half the filling on the pancake, add the cheese and fold.
8. Then cover until the cheese melts.
9. Repeat with the remaining dough and filling.
10. Transfer to a plate and serve, if desired, accompanied by lettuce salad.

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.