These light and flexible tortillas are perfect for anyone avoiding flour but still craving something delicious. Made with simple ingredients, they’re easy to whip up and great for wraps, tacos, or even sweet fillings.
Start by mixing the water and ghee together in a bowl. Crack in the eggs and whisk everything until the mixture looks frothy. Next, add the tapioca flour, coconut flour, and a pinch of sea salt, then whisk again until the batter is nice and smooth.
Heat up an 8-inch nonstick skillet over medium-low heat. Once it’s warm, pour about 2 tablespoons of batter into the pan, tilting it around so the batter spreads out evenly. Let it cook for about 30 seconds, then carefully flip it over and cook the other side for another 30 seconds.
Once cooked, transfer the crepe to a plate and keep going with the rest of the batter until you’ve used it all.
- Use a non-stick pan to prevent sticking and achieve even cooking.
- Keep the batter thin for delicate, pliable tortillas.
- Cook on medium heat to avoid burning while ensuring the inside is cooked through.
These tortillas are a great option for anyone avoiding gluten or flour. They are light, flexible, and cook quickly. Plus, they have a mild flavor that works well with both savory and sweet fillings.
They pair wonderfully with grilled vegetables, beans, or shredded chicken for a tasty wrap. You can also fill them with fresh fruit and a drizzle of honey for a simple dessert.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a warm pan or microwave wrapped in a damp paper towel to keep them soft.
