Brazilian tapioca crêpe with banana and cinnamon

Ingredients

For 1 serving

• Tapioca pearls30 g
• Banana60 g
• Cinnamon1 pinch

Method

1. In a bowl, moisten the tapioca starch with a spoonful of water, rubbing it between your fingers until it looks like damp sand, then push it through a sieve to get a fine, slightly clumpy powder.
2. Peel the banana and slice it thinly.
3. Heat a non-stick frying pan over medium heat, with no fat; sieve the tapioca straight into the pan in an even layer and press it lightly with the back of a spoon.
4. Cook for about 1 minute, until the grains fuse into a firm disc that slides when you shake the pan.
5. Flip the crêpe, arrange the banana over one half, dust with the cinnamon, fold into a half-moon and cook for another 30 seconds; serve hot.