Flourless Crepe Tortillas

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

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)

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)

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)

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)

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)

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

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.