Place the Hydrated Tapioca Starch in a large bowl and stir in a pinch of Salt until the mixture is light and free of large clumps; it should feel like damp sand and hold together lightly when pressed.
If the starch seems too coarse, pass it through a sieve or break up lumps with your fingers so it spreads evenly in the pan.
Heat a clean nonstick skillet over medium to medium-high heat until hot but not smoking.
Test the skillet by sprinkling a small handful of the tapioca across the surface and gently pressing it into a thin, even round with the back of a spoon; the tapioca should bind into a crepe rather than remain powdery.
Once the test crepe holds, spread about 2–3 tablespoons of the starch mixture into a thin round in the skillet and cook for 1–2 minutes until the edges lift and the surface turns matte.
Flip the crepe, add a small pat of Butter to melt on top, and immediately place slices or grated Queijo Coalho over half the crepe; fold the crepe over the cheese and cook another 1–2 minutes until the cheese is soft and the butter has absorbed.
Slide the tapioca crepe onto a plate and serve hot—enjoy as-is or with extra butter or a sprinkle of salt to taste.
