The title says it all, this recipe can be used for and in all three of these types of meals. They are super flexible, they can be used as a breakfast crepe with a bit of Paleo Dark Chocolate Sauce or Paleo Caramel Sauce and your favourite fruit, can even go as far as saying they would work well as a breakfast like burrito. Soft shells for taco night or a simple caesar wrap, to name a few ideas on how this wonderful recipe can be used. Now when it comes to the size, it all comes down to the size of the pan you will be using and the small pan I use needs a little bit less than 1/4 cup of batter to coat a thin layer on the bottom of the pan. To make bigger wraps, tacos, and/or crepes simply use a bigger pan and using the recommended 1/4 cup of batter, if more batter is needed add a little bit at a time while still following step 4.
4 tsp coconut oil, melted
1 cup arrowroot flour
4 Tbsp coconut flour
1/2 tsp baking soda
pinch of salt
- Whisk coconut oil and eggs together in a medium sized bowl
- Add half the arrowroot flour to the eggs and whisk until incorporated. It may be a little lumpy at first, just keep whisking really well. Add the second half of the arrowroot flour and whisk that in until well incorporated.
- Add the coconut flour, baking soda, and salt and whisk until the batter is lump-free and smooth.
- Heat a small frying pan over medium heat. Add about 1/4 of a cup, maybe less, of batter to the pan and swirl until it completely coats the pan in a thin layer. You want to make these thin, like crepes. Cook for about a minute or so or until the sides start to peel away from the pan, then, using an offset spatula, flip over and cook on the other side for another minute.
- Remove from the pan and allow to cool on a cooling rack for a few minutes.
- Store in a covered container in the refrigerator. They keep pretty well for about a week. Reheat for 20 seconds before using.
Number of Servings: 10 Wraps, Tacos and/or Crepesby