Let's cook.
In a medium bowl, combine the hydrated tapioca flour and salt. Gradually add water, mixing with your fingertips until the flour is moistened and has a coarse, sandy texture. It should clump together when squeezed but remain crumbly.
Heat a non-stick skillet over medium heat. Do not add any oil.
Spoon about 1/2 cup of the moistened tapioca flour mixture into the hot skillet, spreading it evenly with the back of a spoon to form a thin, round crepe, about 6-8 inches in diameter.
Cook for 2-3 minutes, or until the edges start to lift and the crepe holds together. The tapioca will melt and fuse.
Sprinkle half of the shredded cheese and half of the chopped chives over one half of the crepe.
Carefully fold the other half of the crepe over the filling, pressing gently with a spatula.
Cook for another 1-2 minutes, or until the cheese is melted and the crepe is lightly golden.
Transfer the cooked crepe to a plate. Repeat with the remaining tapioca mixture, cheese, and chives to make a second crepe.
Serve immediately and enjoy your authentic Brazilian breakfast.
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