Spinach Ricotta stuffed Crepioca

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 I came across this recipe not too long ago and I absolutely fell in love. If you are looking to try something different heres the right recipe for you. 

I have been familiar with the sweet crepes and oh, how I love them. Theres nothing better than a strawberry, banana, nutella crepe with a dollop of vanilla ice cream melting on top of that warm yet decadent crepe. My goodness, its absolute amazingness. Anyway, this crepioca is very similar except it has a touch of tapioca flour which is made out of cassava and it is savory instead of sweet.

Its a thin, light soft crust oozing with 3 amazing flavors of soft creamy cheeses melting in your mouth wth every bite. Definitely one of my must try recipes. 

Crepioca
Servings: 6
Prep Time: 10 min
Total Time: 35min
Source: Christina and Elise

Ingredients
Crepioca
1/2 cup tapioca powder
2 tbsp water

2 eggs
2 tbsp parmesan cheese
2 tbsp ricotta or cream cheese

 Filling
3 cups spinach chopped
1/2 cup cream cheese
1/2 cup ricotta
4 tbsp mozerella
Optional: cooked turkey bacon, chicken sausage or any type of meat


Directions
Take your dry tapioca powder and mix with water a little at a time until you see that its noticeably moistened yet not too wet where it starts to become liquidy. This is the hardest part, because you don't want it dry like powder but you also don't want it liquidy where it won't hold its own consistency. Just moisten it a bit. The measurement of the water above is an estimate but you need to see based on what you have in front of you, if you will need more or less of the water and tapioca powder. Once this step is done, set it aside.

Place all of these ingredients into a blender and blend well, until all incorporated and a liquidy.

Note: If you have a good frying panther you can start the cooking process already, but if your frying pan is the type thats going to stick, then just to be on the safe side just spray a little butter on there.

On medium-low heat. Using a laddle pour very little of your liquid onto your frying pan, just enough to form a thin layer covering the entire surface of the pan. Fry as you would pancakes or eggs. It should take a few seconds to just about a minute to begin to brown, once starts browning and forming  you can flip it over to cook on the other side for a few seconds until starts to brown also. Set aside.



If it starts sticking, make sure to add more butter to your pan, if it falling apart it might be too thin add a little more in your paddle. But don't add too much because it tastes much better with just a thin delicate layer.

As your crepioca is already cooked set aside, start working on your filling. Fully cook any meat that you choose to use, sauté your spinach in a little bit of oil and garlic until wilted. In a bowl mix your spinach, cream cheese, ricotta cheese, mozzarella, and optional meats together util creamy and all mixed in smoothly, feel free to add more or less of what you like to this filling,  I've chosen to add more cream cheese a hint of milk for it to be less thick and i've added other things also. Feel free to be creative with it. 



Return your cooked crepioca to the frying pan and put a big spoonful of the filling into the center and fold over so that it is like an omelet. cook for a few seconds on both sides just so that it is heated all the way through and all the cheeses are nice and melted.



Serve warm. Goes great for breakfast

From my kitchen to yours
God Bless


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