Moringa Tapioca Crepe with Egg Filling

Instructions:

1. Add the flour, moringa powder, and salt, to a medium bowl. Gradually add the water stirring with your fingers as you go. The mixture will form clumps; use your finger to break them apart.
2. Keep stirring and adding water until the entire mixture has formed medium-to-small clumps. You want the mixture to be on the dry side.
3. Pass the moistened starch through a very fine sieve into a clean bowl. Use a wooden spoon to vigorously stir the starch in the sieve to help it pass through.
4. Heat a nonstick pan over medium heat. Working quickly, evenly sprinkle the sifted starch into a thin layer until all the pan is covered. Using the back of a spoon, even out the crepe and allow it to cook for about 30 seconds, or until the crepe slides easily in the pan. 
5. Flip the crepe over with a spatula. Cook for an additional 30 to 40 seconds.
6. Remove crepe to a plate. Wipe the skillet clean after each crepe and repeat the process until you’ve used all the mixture.
7. Fill the crepe with your desired fillings. I used an egg filling. Fold it in half or roll it up. The crepes should be served warm because they will stiffen as they cool.