Flourless Crepe Tortillas


These paleo tortillas are soft, pliable, and sturdy enough to be used for wraps or soft taco shells. You can even use them as wrappers for sweet fillings! Use immediately or wrap stack of tortillas in a paper towel and store in a resealable plastic bag in the fridge for a few days. Tortillas will still be soft and pliable right out of the fridge.

Prep Time:
10 mins
Cook Time:
1 mins
Total Time:
11 mins
9 8-inch tortillas


  • 2 tablespoons water

  • 2 teaspoons ghee (clarified butter), melted

  • 4 eggs

  • ½ cup tapioca flour

  • 2 teaspoons coconut flour

  • 1 pinch sea salt


  1. 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.

  2. 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.

Nutrition Facts (per serving)

71 Calories
3g Fat
7g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 71
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 85mg 28%
Sodium 67mg 3%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 3g
Calcium 13mg 1%
Iron 1mg 5%
Potassium 32mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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