I LOVE this recipe! At my house, we use it for Breakfast Burritos, lunch time sandwich alternative (Turkey, Lettuce and Avocado Wraps), Delish Dinners (Teriyaki Chicken and Rice) and even sweet snacks (Almond butter and....the occasional Nutella treat).
6 Large Eggs
1C Almond Milk
2 Tbsp melted Coconut Oil (or butter)
In a separate bowl, mix the following:
6 Tbsp Coconut Flour
1/2C Arrowroot Powder
1/2 tsp sea salt
Combine the two bowls and let them sit for 5 min before whisking again.
Heat a crêpe pan, griddle or frying pan to medium heat. Ladle 1/2C of the batter into the hot pan and quickly spread into a paper thin circle with the back of the ladle. Like spreading sauce on a pizza. OR lift and tilt the pan until it all spreads out, filling any holes with a drop of batter. Cook about 45 seconds, until the sides begin to lift and then gently flip the wrap and cool for another 30 seconds.
Move to a plate to cool. You may choose to grease the pan in between...or not.
This recipe was modified from Danielle Walker's AGAINST all GRAIN - meals made simple book