Flourless Crepe Tortillas
A Day In the Kitchen
Ingredients11 m servings 71
- Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
- Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
- Cook's Notes:
- Arrowroot flour can be used in place of the tapioca, if desired.
- A 1/2 teaspoon vanilla extract can be added to the batter if using sweet fillings.
Per Serving: 71 calories; 3.3 7.3 3 85 67 Full nutrition
ReviewsRead all reviews 5
AMAZING!!! Approved by five kiddos and the husband! These are incredibly strong and by far the best primal/paleo "tortilla" we have come across. These also help to use up the fresh eggs we ge...
Very good and easy. Thank you for sharing the recipe. I am going to use these in recipes from savory to sweet.
This is an easy recipe for my gluten intolerant son. He doesn’t eat milk products either so I substituted grape seed oil for the ghee and they were great! My son ate an entire batch and was co...