Ok I'm going to come right out and say it...It's not normal for someone to get this giddy and excited about a grain free tortilla. I don't care, I've never claimed to be "normal" ha!
These are like life changing grain free tortillas. Flipping life changing. I'm going a little crazy thinking of all the ways I can use them. Sweet, savory, dare I say sweet and salty....oh my!!!
A little melted cheese and tuna, some avocado cheese and chicken, almond butter and bananas with a little dusting of cocoa powder and maple syrup. Somebody stop me now!
I made ground beef tacos tonight with a little shredded cabbage, raw cheddar cheese, cilantro, and guacamole. Yum!
I modified the recipe from
6 large eggs
3 tablespoons coconut flour, sifted
2 teaspoons melted ghee or butter
1 teaspoon tapioca starch
¼ teaspoon sea salt
Coconut oil or butter for pan
(yields 10 crepes)
Instructions:
- Mix crepe ingredients in a Vitamix or food processor... Or whisk the crepe ingredients together in a bowl by hand. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
- Heat a crepe pan or small nonstick skillet with enameled surface over medium-high heat.
- Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
- Pour ¼ cup (or less) of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered.
- Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
- Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.
