Prepare the Batter:
In a mixing bowl, combine the tapioca flour with salt. Gradually add water, stirring continuously, until the batter is smooth and has the consistency similar to that of thin pancake batter. Let it rest for about 5 minutes, allowing the starch to settle.

Heat the Pan:
Heat a non-stick skillet over medium heat. You may lightly grease it with a bit of butter or oil, although this is not necessary if you have a good non-stick surface.

Cook the Crepes:
Pour a ladle of the tapioca batter into the center of the hot skillet, swirling the pan immediately to spread the batter into a thin layer.
Cook for about 1-2 minutes until the edges start to peel away from the pan and the bottom is slightly golden.
Flip the crepe carefully and cook for another 30 seconds to 1 minute on the other side.

Add Fillings:
Place the filling of your choice on half of the crepe while it's still in the pan. If using cheese, allow it to melt slightly.
Fold the crepe over the filling to form a half-moon shape. Press down lightly with a spatula to seal the edges if needed.

Serve:
Remove the crepe from the pan and serve immediately while still warm and crispy.