Yield: 3 8″ tortillas
Ingredients:
2 eggs
1 tsp (5 mL) melted ghee (sub: melted coconut oil)
1 tbsp (15 mL) water
¼ cup (33 g) arrowroot powder
1 tsp (3 g) coconut flour
Pinch sea salt
*If making crepes for a sweet application, add ¼ teaspoon vanilla extract
Directions:
- Crack the eggs into a medium-sized bowl and whisk in the melted ghee and water.
- Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine.
- In a small (8″) skillet over medium heat, pour in about ⅓ of the batter and immediately roll it around to evenly coat the bottom.
- The tortilla should start to pull away from the edges as it cooks.
- Cook for 1 minute on each side.
- If saving for later, cool completely and store in a plastic bag or airtight glass container.
Notes: You can substitute tapioca flour for the arrowroot.