Grain Free Crepes or Tortillas
- 6 large eggs
- 1 cup unsweetened almond milk (or other allowed milk)
- 3 Tbsp coconut flour, sifted
- 2 tsp coconut oil, melted
- 1 tsp arrowroot powder (or tapioca flour/starch)
- 1/4 tsp sea salt
- coconut oil or butter for pan
Whisk the crepe ingredients in a bowl. 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 skillet with enameled surface over medium-high heat
Pour ¼ cup 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.
Nutrients Per Serving
- Calories: 67
- Protein: 4.3 g
- Fat: 4.4 g
- Carbohydrate: 1.8 g
- Fiber: 0.8 g
- Sodium: 108 mg
- Potassium: 57 mg