I am limiting gluten right now and experimenting w/ gluten free recipes.  I have made this tortilla recipe twice now and absolutely love it!  Mexican food is my favorite, so I have to have a really good gluten free tortilla recipe now.  This one hits the jackpot for me.

Here is my version and they turned out awesome!

Tortilla Recipe/ Crepes (plain)– makes 8-10

1/2 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
6 eggs (whole)
1 cup milk

Sweet Crepes: I add a generous amount of vanilla extract and powdered sugar to the batter.  You could also add cinnamon.

Directions:

Mix all of the ingredients.  The first time I mixed in by hand and the second time I used a blender.  Both tasted great.  Let sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again.

Heat a skillet (non-stick) over medium heat and melt butter.  Pour 1/4 cup of the batter into the pan, make sure it is thinly coated on the bottom of the pan.

After about 2 minutes, release the sides of the tortilla with a spatula.  Turn/flip over.  (I ended up turning the stove back down to low heat after the first few).

My first few broke, but then I figured it out…. practice baby!

Butter the pan again, and repeat above steps until all the batter is used.  I am going to use the leftover crepes for baking…

Enjoy!

Kaley’s Kitchen

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