When oranges are in season in the winter, you may make this delectable red raspberry jam with either fresh or frozen raspberries. It goes well with pancakes as well.
| Prep Time: | 10 mins |
| Cook Time: | 1 mins |
| Total Time: | 11 mins |
| Servings: | 9 |
| Yield: | 9 8-inch tortillas |
Ingredients
- 2 tablespoons water
- 2 teaspoons ghee (clarified butter), melted
- 4 eggs
- ½ cup tapioca flour
- 2 teaspoons coconut flour
- 1 pinch sea salt
Instructions
- Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
- Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
- Arrowroot flour can be used in place of the tapioca, if desired.
- A 1/2 teaspoon vanilla extract can be added to the batter if using sweet fillings.
Nutrition Facts
| Calories | 71 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 67 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe as is but if you want to make a sweet crepe you can add 2 tablespoons brown sugar and 1 teaspoon of vanilla to the batter. This however is not Keto but is gluten free.
I believe the tapioca flour is an important ingredient! I did not have it on hand so I substituted almond flour. I’m giving us five stars because the recipe shouldn’t suffer because of my mistake. They are delicious. I had a terrible time flipping them. The batter was a little thick so I had to add some extra water finally by the time I got to the end I got one halfway decent one. My picture is honest. Going clockwise at 12 o’clock with my first crepe. You can see the process as I went and finally when you get to 11 o’clock it was my last one and it sort of look better.? all the
This is an easy recipe for my gluten intolerant son. He doesn’t eat milk products either so I substituted grape seed oil for the ghee and they were great! My son ate an entire batch and was coming back for more!! He had them plain, but I am excited to try fillings with them. Thank you for this recipe 🙂
So easy to make and they came out perfectly. I probably made them a little thicker than they should have been, but they worked wonderfully.
Very good and easy. Thank you for sharing the recipe. I am going to use these in recipes from savory to sweet.
AMAZING!!! Approved by five kiddos and the husband! These are incredibly strong and by far the best primal/paleo “tortilla” we have come across. These also help to use up the fresh eggs we get everyday from our lovely ladies without tasting overwhelmingly like an egg. By far the best vessel to get tasty fillings into our mouths that I have come across over the years that actually are useable in the same fashion as a flour tortilla. We have filled them with nut butters and have also filled them with fajita meat and toppings. Both were delicious. We are going to try some whipped cream and berries next for a special treat!
Game changer for paleo meals !