Beiju

Ingredients

• 2 cups hydrated tapioca starch (goma de tapioca), or 2 cups dry tapioca starch mixed with water and rested
• 1/2 teaspoon salt
• 1 cup shredded mozzarella or Minas cheese
• 4 slices deli ham (optional)
• Butter, for the pan

Before you cook

• If using dry tapioca starch, sprinkle it with a little water a tablespoon at a time, rubbing it between your fingers until it looks like damp, fine sand, then push it through a sieve to break up lumps.
• Stir the salt through the hydrated starch.
• Shred the cheese if it isn't already shredded.

Steps

1. Warm a dry nonstick skillet over medium heat.
2. Sprinkle a thin, even layer of the hydrated tapioca starch over the base of the pan, covering it completely.
3. Press the starch down lightly with the back of a spoon so the granules fuse together.
4. Cook for 2 minutes until the edges turn translucent and pull away from the pan easily.
5. Scatter half the cheese and two slices of ham over one half of the crepe.
6. Fold the other half over the filling once the cheese starts to melt.
7. Press down gently and cook for 1 more minute per side until golden and the cheese is fully melted.
8. Slide onto a plate and repeat with the remaining starch and filling.
9. Serve hot, cut in half.