Flourless Crepe Tortillas Recipes

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SOUTH BEACH STYLE FLOURLESS TORTILLA CREPE



South Beach Style Flourless Tortilla Crepe image

I tried the South Beach pancakes and am now determined to come up with a crepe/tortilla that I can use to roll my lunch meat and lettuce, etc. in for lunch. Tried it out today - I like it so far. Please try this out when you can and let me know what you think!

Provided by Chef DRAN

Categories     Lunch/Snacks

Time 35m

Yield 4 crepes, 4 serving(s)

Number Of Ingredients 3

3 eggs
6 tablespoons part-skim ricotta cheese
herbs (I used Tastefully Simple's Spinach and Herb mix)

Steps:

  • Blend all ingredients with a submersion blender or in a blender (this helps break down the grainy bits of ricotta.
  • Heat a non-stick 8" skillet over medium-low heat (I used Calphalon's crepe pan).
  • Spray with Pam.
  • Pour 1/4 of the mix into skillet - turn pan until coated.
  • Cover for 2 minutes (this helps to set the top a bit and makes flipping easier).
  • Check crepe to see if bottom is browned.
  • Flip when slightly brown.
  • cook another 1 - 2 minutes.
  • Move to a baking sheet lined with silicone baking mat and into a 200 degree oven for 10 minutes.
  • Flip and bake another 5 - 10 minutes move to a cooling rack - cool completely.
  • These make a nice roll up - but don't fill too much - they'll break!

Nutrition Facts : Calories 86.3, Fat 5.5, SaturatedFat 2.3, Cholesterol 165.6, Sodium 80.8, Carbohydrate 1.4, Sugar 0.4, Protein 7.3

FLOURLESS CREPE TORTILLAS



Flourless Crepe Tortillas image

These paleo tortillas are soft, pliable, and sturdy enough to be used for wraps or soft taco shells. You can even use them as wrappers for sweet fillings! Use immediately or wrap stack of tortillas in a paper towel and store in a resealable plastic bag in the fridge for a few days. Tortillas will still be soft and pliable right out of the fridge.

Provided by A Day In the Kitchen

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 11m

Yield 9

Number Of Ingredients 6

2 tablespoons water
2 teaspoons ghee (clarified butter), melted
4 eggs
½ cup tapioca flour
2 teaspoons coconut flour
1 pinch sea salt

Steps:

  • Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
  • Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.3 g, Cholesterol 85.1 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 67.1 mg, Sugar 0.2 g

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