In a bowl, mix the eggs, tapioca flour, milk, salt, and black pepper with a whisk until you get a very liquid and homogeneous batter.
Heat a non-stick pan lightly greased with olive oil. Pour a ladle of the batter into the pan, swirling to form a thin disc. Cook until the batter sets, then flip quickly just to finish. Repeat until all the batter is used.
Place a crepe on a flat surface. Add a slice of mozzarella cheese, some shredded chicken, and the sautéed peppers and onions in the center. Fold the sides inward over the filling to form a sealed rectangular packet.
To meal-prep, wrap each assembled packet individually in plastic wrap and store them in the freezer.
To reheat, thaw the wrapped packet in the microwave so the filling warms up. Then, remove the plastic wrap and toast the crepe in a pan until a golden crust forms on both sides.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →