Spring Pea Tapioca Crepes with Charred Lime and Watercress Oil

Ingredients

• ▸200g tapioca flour (polvilho doce), sifted
• ▸120ml cold filtered water
• ▸150g fresh spring peas, shelled and rinsed
• ▸1 tsp fine sea salt
• ▸2 limes, halved crosswise
• ▸60g fresh watercress, thick stems removed
• ▸80ml cold-pressed extra-virgin olive oil
• ▸1 small garlic clove, peeled
• ▸1/4 tsp flaky sea salt, for finishing
• ▸freshly ground black pepper, to taste
• ▸50g pea shoots, for garnish

Instructions

1. 1

   1. Blend the spring peas with 60ml of the cold water in a high-speed blender for 90 seconds until completely smooth. Pass the mixture through a fine-mesh sieve, pressing firmly with a spoon. You want only the pale green liquid, about 80ml. Discard the solids or save them for vegetable stock.

2. 2

   2. Whisk the tapioca flour and fine sea salt together in a wide bowl. Slowly pour in the pea liquid and the remaining 60ml cold water, whisking constantly until you get a loose, pourable batter with no lumps. It should coat a spoon lightly. Rest it at room temperature for 10 minutes so the tapioca granules hydrate fully.

3. 3

   3. Make the watercress oil: blanch the watercress in boiling water for exactly 20 seconds, then plunge it immediately into ice water. Squeeze it very dry in a clean cloth, then blend with the olive oil and garlic clove for 2 full minutes. Strain through a fine sieve lined with a paper towel. The oil should be electric green. Season with a pinch of flaky salt and set aside.

4. 4

   4. Char the limes: hold each lime half directly over a gas burner flame with tongs, cut-side down, for 30 to 45 seconds until the surface blackens and blisters in patches. If you don't have a gas burner, place them cut-side down in a dry cast-iron pan on the highest heat for 3 minutes. Set aside to cool slightly.

5. 5

   5. To form the raw tapioca crepes, lightly oil a smooth, flat surface (a silicone baking mat works well). Pour about 60ml of batter onto the surface and spread it with the back of a spoon into a thin circle roughly 18cm across. The tapioca will set at room temperature into a pliable, slightly translucent sheet in about 4 minutes. Do not rush this. Repeat with remaining batter.

6. 6

   6. Carefully lift each crepe with a thin offset spatula. The texture should be silky and slightly chewy, similar to fresh rice paper. Fold each crepe into quarters or roll loosely.

7. 7

   7. Plate the crepes, drizzle generously with watercress oil, squeeze charred lime juice over the top, scatter pea shoots, and finish with flaky salt and black pepper.

Variations

• ◆Swap watercress for fresh shiso leaves in the oil to pull the flavor toward anise rather than pepper, which works particularly well if you add thin slices of radish inside the crepe fold.
• ◆Add 1 tablespoon of white miso dissolved in the pea liquid before mixing the batter. The umami rounds out the grassiness and makes the crepes feel more substantial for a savory brunch spread.
• ◆For a sweeter breakfast version, replace the watercress oil with a drizzle of raw honey and a sprinkle of toasted coconut flakes, and squeeze regular lime instead of charred.