6 large eggs, beaten
1 cup almond milk
6 tablespoons coconut flour
1/2 cup arrowroot powder
2 tablespoons melted ghee
1/2 tsp sea salt
ghee or palm shortening, for the pan |
Heat an 8-inch crepe pan or well seasoned griddle to medium-high heat
Whisk together the eggs, almond milk, coconut flour, arrowroot powder, ghee and salt. Let the batter sit for 10 minutes, then whisk again.
Melt a small amount of ghee in the pan and spread all over
Ladle 1/4 cup batter and spread around quickly to form an 8 inch circle. Cook until sides start to lift, the gently flip the wrap and cook the other side
Grease the pan between wraps
*They will freeze up to 6 months (be sure to put a piece of parchment paper between each wrap) |
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