Coconut Flour Crepes

Ingredients

• 4TBSP (¼ cup) coconut flour
• 8 egg whites (This is about 1 cup)
• 1/2 cup coconut milk
• Coconut oil or ghee

Directions

1. Mix all the ingredients together (I found it helpful to use a food processor).  Let the mixture sit for a few minutes if it seems it’s too thin – the coconut flour will start to thicken the mixture a bit.
2. Heat a sauté pan on medium low heat (I use level “3” on my electric stove) and melt some coconut oil or ghee.
3. Pour your batter on the pan (use about 1/4 cup batter per wrap) and smooth the mixture with the back of a spoon until it’s smoothed thinly across the pan.
4. Wait until the edges are browned before you flip the tortilla.  If you aren’t patient, the tortilla will breakon you!  I like using a stainless steel spatula since it’s very thin.
5. Once you flip, continue to cook until done – this should only be about a minute.  That will make 1 tortilla.  I usually keep them warm in the toaster oven while I am making the rest!

Notes
Variations: 

• Make smaller for “pancakes”
• Add different herbs or spices