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Gluten Free, Grain Free, Sandwich Wrap

Author Jodi Stewart

Ingredients

  • cup Tapioca starch
  • 2 T Coconut flour
  • 2 Eggs
  • 1 T Vegetable oil olive oil or melted coconut oil
  • ¼ cup Water

Instructions

  1. Whisk together all ingredients until smooth
  2. LET SIT 30 minutes
  3. Pre-heat a small frying pan over medium heat.
  4. Grease pan with about 1 tsp coconut oil.
  5. Pour ⅓ cup of batter into the middle of the pan and swirl gently so batter covers the entire bottom of the pan.
  6. Let cook over medium heat until the top is firm.
  7. Flip and cook for a few more seconds.
  8. Slide onto a plate, fill with sandwich filling, fold and eat.
  9. Batter may be made ahead and refrigerated in an airtight container up to 3 days. Batter may separate, just stir gently if this happens.
  10. Extra Crepes may be stored in an airtight container for 1 day or up to 3 days in the refrigerator.