Flourless Crepe Tortillas

Flourless Crepe Tortillas
  • PREP TIME
    10 mins
  • COOK TIME
    1 mins
  • TOTAL TIME
    11 mins
  • SERVING
    9 People
  • VIEWS
    24

Embrace gluten-free living with these delicate, yet surprisingly resilient tortillas. Crafted with a blend of tapioca and coconut flour, these crepes offer a delightful alternative to traditional tortillas, perfect for savory wraps, sweet fillings, or even enjoyed on their own.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    85 mg
  • Fiber
    0 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    67 mg
  • Sugar
    0 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a medium bowl, whisk together water and melted ghee until combined. (1 minute)

Image Step 02
02 Step

Recipe View Add eggs and beat vigorously until the mixture becomes light and frothy. This step is crucial for achieving a delicate texture. (2 minutes)

Image Step 03
03 Step

Recipe View Gradually add tapioca flour, coconut flour, and sea salt to the egg mixture. Whisk continuously until the batter is smooth and free of any lumps. The batter should have a thin, crepe-like consistency. (3 minutes)

Image Step 04
04 Step

Recipe View Heat an 8-inch nonstick skillet over medium-low heat. Ensure the skillet is properly heated to prevent the crepes from sticking. (2 minutes)

Image Step 05
05 Step

Recipe View Spoon 2 tablespoons of batter into the hot skillet. Immediately swirl the skillet to evenly coat the bottom with a thin layer of batter. (30 seconds)

Image Step 06
06 Step

Recipe View Cook for approximately 30 seconds, or until the edges appear set and the bottom is lightly golden. Carefully flip the crepe using a thin spatula. (30 seconds)

Image Step 07
07 Step

Recipe View Cook the other side for another 30 seconds, or until lightly golden. Transfer the cooked crepe to a plate. (30 seconds)

Image Step 08
08 Step

Recipe View Repeat the process with the remaining batter, stacking the cooked crepes on the plate. To prevent sticking, you can place a sheet of parchment paper between each crepe.

For best results, use a high-quality nonstick skillet.
If the batter thickens over time, add a tablespoon of water to thin it out.
These tortillas can be stored in the refrigerator for up to 3 days. Wrap them in a paper towel and place them in a resealable plastic bag to maintain their softness.

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Elsa Koch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 8 Ratings)
Total Reviews: (3)
  • Robin Corkery

    These tortillas are a lifesaver! I have so many food allergies and this recipe is perfect for me.

  • Cielo Carter

    I was surprised how easy these were to make. They're so versatile!

  • Malinda Langosh

    My kids loved these! We used them for quesadillas and they were a hit.

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