Coconut Flour Recipes: Crepes or Faux Tortillas!
Grain-free, gluten-free tortillas made with coconut flour.
This is a submission to Penny Wise Platter Thursdays, at TheNourishingGourmet!
Today I present a recipe that I have adapted from Tropical Traditions FreeCoconutRecipes.com website for Coconut Flour Crepes. I use these crepes for breakfast to help get in a good source of protein (sometimes I fill them with sunflower seed butter, banana, coconut and cinnamon, with a little drizzle of honey).
Recently I have been making creamy spinach enchiladas with these crepes, using them as tortillas. I can’t tell you how well they work as a substitute for low carb tortillas, as the texture is very similar. Follow this recipe exactly. I use egg whites only to provide a thin, tortilla like texture. I usually like to keep the whole egg in tact, to provide myself with the complete spectrum of nutrition. If you want more of a fluffy pancake, use a whole egg, with the yolk.
Recipe: Coconut Flour Recipe: Crepes or Faux Tortillas
- 1 TBSP. Coconut Flour
- 1/16 tsp. baking powder
- Two Egg Whites, from two eggs (OR, 3 TBSP. egg whites)
- Two TBSP. Water (or Coconut Milk)
- Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).
- Pour batter on heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.
- Be very careful with this part: Wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the toritilla and cook for about 30 seconds on the other side.
- Fill with cream, berries, enchilada filling–anything you like!
Makes 1 Coconut Flour Tortilla
CAREFUL: I have made this coconut flour tortilla crepe many, many times, and many times I have wounded up with scrambled coconut flour eggs. Not pretty, and won’t help in an enchilada recipe. Find a way of “knowing” that the other side of the tortilla is cooked well and that you can easily circle the tortilla with a spatula underneath. Then, when you know it is safe, turn it over to cook.
*Hopefully I can post a recipe everyday along with an article on other health topics every other day. Give me the encouragement to do so! I need you guys to really kick me into doing this, because sometimes I put too much on myself to start writing. I’m here for you!
If you like this recipe, then you will love the recipe coming up tomorrow–creamy, gluten free, low carb spinach enchiladas.
This is The Healthy Advocate.