Cornmeal Crêpes for the Whole Week

In a bowl, combine the instant cornmeal (500g), tapioca starch (1 cup), and half a teaspoon of salt.

Add room temperature water (initially 1 cup/200ml, and half a cup more if needed, totaling approximately 300 ml) to the dry ingredients and mix until you obtain a moist dough that holds together when kneaded by hand.

Let the dough rest for at least 20 minutes.

After resting, use a fork to gently loosen and break up any clumps in the dough, avoiding pressing it down to keep it loose.

Heat a skillet over medium heat and add butter.

Place portions of the dough in the hot skillet and cook for about 1 to 1.5 minutes per side, until golden brown and easily lifted from the surface.

Serve the crêpe. For the sweet version, top with butter, sliced or mashed banana, shredded coconut, and sweetened condensed milk.