quick search:    

Recipe Categories
 

Navigation
 

Blog
 


 

  Wraps  
  << Go Back
  Difficulty: Easy
Rating: No Rating


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)


Print: Full Page
 
Veggie Meals : Rachael Ray's 30-Minute Meals

  Veggie Meals : Rachael Ray's 30-Minute Meals
Clear Solutions Jumbo Cookbook Holder

  Clear Solutions Jumbo Cookbook Holder
Fix-It and Forget-It Cookbook

  Fix-It and Forget-It Cookbook
Simply Grande Gardening Cookbook

  Simply Grande Gardening Cookbook
Quick from Scratch Chicken Cookbook

  Quick from Scratch Chicken Cookbook