Sometimes a girl just needs a tortilla. Or a crepe. Or whatever. These satisfy my need to wrap up eggs and chicken salad. This recipe is from one of my favorite cookbooks, Against All Grain by Danielle Walker, and uses arrowroot powder which is a gluten-free starch.
- 6 large eggs, beaten
- 1 cup almond milk (or 1 cup 50/50 mix water and canned coconut milk for a nut free version)
- 6 Tb coconut flour, sifted
- 1/2 cup arrowroot powder (I like Bob’s Red Mill)
- 2 Tb melted ghee
- 1/2 tsp sea salt
- ghee for greasing the pan
Heat a well seasoned crepe pan or griddle over medium heat (I used my Lodge Cast Iron Round Griddle). Whisk together eggs, milk, coconut flour, arrowroot powder, melted ghee and sea salt. Let the batter sit for 10 minutes, then whisk again.
Melt a small amount of ghee in the pan and spread it all over. Then add 1/4 cup batter and quickly spread very thin using the back of the measuring cup or a ladle. Fill in any holes with extra batter. Cook for about 1 minute until the edges start to lift, then gently flip and cook another 30 minutes.
Move to a cool plate and repeat until all of the batter is used. Add more ghee to the pan as necessary. Separate wraps with parchment paper and refrigerate for up to 5 days, or freeze for later.