Sweet and Savory Tapioca Crepes with Coconut and Cheese

In a medium bowl, combine the tapioca flour and salt. Gradually add the water, mixing with your hands until the mixture is crumbly and resembles wet sand. It should hold together when squeezed.

Heat a non-stick skillet over medium heat. Lightly grease the pan with 1/2 tablespoon of butter.

Sprinkle about 1/2 cup of the tapioca mixture evenly over the hot skillet, forming a thin, round crepe. Do not press down.

Cook for 2-3 minutes, or until the edges start to lift and the crepe holds its shape. The bottom should be slightly golden.

Flip the crepe carefully. Immediately sprinkle half of the shredded mozzarella cheese and half of the shredded coconut over one half of the crepe.

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.

Remove the crepe from the skillet and repeat the process with the remaining tapioca mixture, butter, cheese, and coconut to make the second crepe. Serve warm.