5 crepioca recipes ready in a maximum of 30 minutes for a practical dinner

Need a quick and easy option for a full meal? Then how about you try these delicious ones crepioca recipes🇧🇷 Well, they’re ready in just half an hour and they’re very tasty! Whether it’s for dinner, lunch or even breakfast, this dish is perfect!

The crepioca is also a to eat a lot versatile, then you can fill it as you want. For example, turkey breast and one version light with broccoli are some of Guia da Cozinha’s suggestions. Whatever your preference, these crepioca recipes are here to satisfy your appetite.

In addition, so are the crepioca recipes sources rich in fiber, gluten and protein free, because they are prepared with egg. They are always good for those who live alone and need recipes with small portions. Now, if you need to serve more people, you can easily double the amount of ingredients.

If you liked the idea and want to prepare one crepioca to eat for dinner, check out this selection of 5 tasty recipes from the Cooking Guide. Be sure to try it!

Turkey breast crepe

Time: 25 minutes

Performance: 2 units

Difficulty: easy

Ingredients:

• 4 egg whites
• 2 yolks
• 6 tablespoons of hydrated tapioca gum
• 1/2 cup chopped parsley (minced)
• 1 pinch of salt

Filling

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

Method of preparation:

1. In a bowl, mix all the filling ingredients well and set aside.
2. In another bowl, beat the egg whites and yolks until aerated, add the tapioca, green odor and salt and mix well
3. Pour half of the mixture into a non-stick pan and put on low heat and let it harden.
4. Turn and let it rest on the other side
5. Then spread half of the filling over the pastry and fold it in half.
6. Repeat the process making 1 more crepioca and that’s it, now just serve!

courgette crepioca

Time: 10 minutes

Performance: 1 portion

Difficulty: easy

Ingredients:

• 1 egg
• 2 tablespoons of tapioca
• 1/2 cup zucchini (grated)
• salt to taste
• Butter for greasing

Filling

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

Method of preparation:

1. In a bowl mix the egg, tapioca, zucchini and salt.
2. Heat an oiled non-stick frying pan over medium heat and pour in the tapioca mixture.
3. Cook until your crepioca hardens
4. Then put the cheese, tomato and oregano and fold in half
5. Serve immediately

Crepio to go

Time: 10 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 tablespoons of hydrated tapioca gum
• 2 eggs
• salt to taste
• 2 tablespoons of sesame seeds

Filling

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

Method of preparation:

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

It crackles light with broccoli

Time: 30 minutes

Performance: 2 units

Difficulty: easy

Ingredients:

• 4 egg whites
• 2 yolks
• 6 tablespoons of tapioca gum
• 1/2 cup chopped parsley (minced)
• 1 pinch of salt

Filling

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

Method of preparation:

1. In a bowl mix all the ingredients for the filling and set aside.
2. Using a bowl, beat the egg whites and yolks until fluffy.
3. Then add the tapioca, green smelt, salt and mix
4. Pour half of the mixture into a non-stick pan, put on low heat and let it harden.
5. Turn and let it rest on the other side
6. Spread half of the filling over the pastry and fold in half.
7. Repeat the procedure to make 1 more crepioca
8. Serve, if desired, with a salad.

Crepioca stuffed with chicken and corn

Time: 20 minutes

Performance: 2 units

Difficulty: easy

Ingredients:

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

Filling

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

Method of preparation:

1. For the filling, over medium heat, heat a pan with olive oil and saute the onion for 1 minute.
2. Add the chicken, corn, tomato, salt, pepper and saute for 2 minutes.
3. Mix the green smell and put it out and then book.
4. With a fork, beat the milk with the tapioca gum, onion, salt and pepper.
5. Add the eggs and beat until smooth.
6. Pour half of the mixture into a heated and greased non-stick pan and brown it on both sides over medium heat.
7. Spread half of the filling over the pancake, add the cheese and fold.
8. Then cover until the cheese melts.
9. Repeat procedure with remaining dough and filling.
10. Transfer to a plate and serve, if desired, with a lettuce salad garnish.

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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.