Brazilian Tapioca Crepes with Scrambled Eggs and Cheese

In a medium bowl, combine the tapioca flour and 1/4 teaspoon salt. Gradually add water, mixing with your hands until the mixture resembles wet sand and can be pressed together. If it's too dry, add a tiny bit more water, 1/2 teaspoon at a time.

Heat a non-stick skillet over medium heat. Lightly grease with 1/2 teaspoon of butter. Place a fine-mesh sieve over the skillet and press about 1/4 cup of the tapioca mixture through the sieve directly onto the hot pan, forming a thin, even layer. Cook for 1-2 minutes until the edges start to lift and the tapioca forms a cohesive crepe.

Carefully flip the tapioca crepe and cook for another 30 seconds to 1 minute, until lightly golden. Transfer the cooked crepe to a plate and repeat with the remaining tapioca mixture, making 3 more crepes.

While the crepes are cooking, whisk the eggs, milk, 1/4 teaspoon salt, and black pepper in a bowl until well combined.

In a separate non-stick skillet, melt the remaining 1/2 tablespoon of butter over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, for 3-5 minutes until the eggs are softly scrambled and set.

Lay a tapioca crepe flat. Spoon a quarter of the scrambled eggs onto one half of the crepe, then sprinkle with a quarter of the shredded mozzarella cheese. Fold the crepe in half.

Return the filled crepe to the warm skillet (or a clean one) over low heat for 1-2 minutes per side, until the cheese is melted and the crepe is heated through. Repeat with the remaining crepes and filling.

Serve immediately and enjoy your Brazilian Tapioca Crepes with Scrambled Eggs and Cheese.