It crackles

Directions

• In a bowl, break the eggs and beat well with a fork or fouet.
• Add the tapioca little by little, while continuing to stir, to avoid the formation of lumps.
• Season the dough with a pinch of salt. 
  If you prefer, you can add other seasonings or herbs of your choice.
• Let the dough rest for about 5 minutes, so that the tapioca absorbs some of the liquid.
• Meanwhile, heat a nonstick skillet over medium heat. 
  Make sure the skillet is very hot before adding the batter.
• Grease the frying pan with a little oil or olive oil, spreading it over the entire surface.
• Pour the crepioca dough into the heated skillet, spreading it out so that it covers the entire bottom. 
  Use a spatula to help even the edges and get a round shape.
• Let the crepioca cook for about 2 to 3 minutes, or until the underside is firm and lightly golden.
• Carefully flip the crepioca, using a spatula, to cook the other side for another 1 to 2 minutes.
• Remove the crepioca from the skillet and reserve. 
  Repeat the process with the rest of the dough, greasing the skillet as needed.
• With the crepioca ready, you can add the filling of your choice. 
  Place it in the center of the crepioca and fold it in half or roll it up like a roll.