These light and flexible crepe tortillas are a fantastic alternative when you want to skip the flour but still enjoy a delicious wrap. Easy to make and perfect for filling with your favorite ingredients, they’re sure to become a new favorite!
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Start by whisking together the water and ghee in a bowl. Crack in the eggs and beat everything until the mixture gets nice and frothy. Next, add the tapioca flour, coconut flour, and a pinch of sea salt, then whisk until you have a smooth batter.
Heat up an 8-inch nonstick skillet over medium-low heat. Once it’s warm, pour in about 2 tablespoons of batter and gently swirl the pan so the batter spreads out evenly. Let it cook for around 30 seconds, then carefully flip it over and cook the other side for another 30 seconds.
Transfer the crepe to a plate and keep going with the rest of the batter until it’s all used up. Enjoy!
- Use a non-stick pan to prevent sticking and achieve an even cook.
- Pour the batter slowly and tilt the pan to spread it thinly for perfect crepes.
- Cook on medium heat to avoid burning while ensuring the crepes cook through.
These crepes are light and versatile, perfect for those avoiding traditional flour. They come together quickly with simple ingredients and offer a delicate texture that pairs well with both sweet and savory fillings. Plus, they are a great alternative for gluten-free diets.
Enjoy these crepes filled with fresh fruit and a drizzle of honey for a sweet treat. For a savory option, try stuffing them with sautéed vegetables and cheese. They also work well as wraps for grilled meats or beans.
Store leftover crepes in an airtight container in the refrigerator for up to two days. To keep them soft, place a damp paper towel between layers. Reheat gently in a pan or microwave before serving.
