Paleo Tortillas/Crepes

Since the first day I made these, my husband has been obsessed! He actually says that he likes them better than regular tortillas. I have to admit that they do NOT taste like corn or flour tortillas. I can’t fake that corn taste. NO CAN DO. They actually have a bit of an eggy flavor that we personally love!



The best part about these is that they are almost indestructible. haha! They don’t break when you fold them up. A broken taco is a quick way to ruin your meal. 🙁 These tortillas will never let you down in that department!

These shells can also double as crepes! Fill them with eggs and veggies or berries and some coconut whipped cream for a yummy breakfast!

Print Recipe

Paleo Tortillas/Crepes

Prep Time

2 minutes

Cook Time

5-10 minutes

Servings

tortillas

Ingredients

• 4 Eggs
• 1 tbsp Avocado oil
• 3 tbsp Water
• 1/2 cup Arrowroot powder
• 1 tbsp Almond Flour
• 1 tsp Pink salt
• 1/4 tsp Garlic powder optional
• 1/4 tsp Cumin optional
• 1/4 tsp Onion powder optional

Prep Time 2 minutes Cook Time 5-10 minutes Servings tortillas Ingredients 4 Eggs 1 tbsp Avocado oil 3 tbsp Water 1/2 cup Arrowroot powder 1 tbsp Almond Flour 1 tsp Pink salt 1/4 tsp Garlic powder optional 1/4 tsp Cumin optional 1/4 tsp Onion powder optional

Instructions

1. In a bowl, combine all of the ingredients. When making tortilla shells for tacos, I like to add garlic powder, onion powder, and cumin for extra flavor - totally optional!
2. Over medium-heat, pour 2-3 tbsp (a little bit less than 1/4 cup) of batter in a small nonstick pan** and swirl around to form a circle.
3. When the edges start to curl up slightly, its time to flip! This usually takes about 30-45 seconds. I like to use a silicone, heat-resistant spatula. I just lightly slide it around the edges to loosen. Because of the nonstick pan, you should be able to easily slide the spatula around and flip your tortilla effortlessly.
4. Flip and cook the other side for another 30-45 seconds.
5. Repeat steps 2-4 until you have used up all of your batter. This recipe typically makes about 8 tortillas - give or take. It just depends on how thick you make them!

Recipe Notes

*I would not substitute anything for the avocado oil. I have tried coconut oil and butter. However, when added to the cold eggs, it solidifies and doesn't cook evenly. Therefore, the recipe will yield some clumpier tortillas.

**I use a 6-inch pan. Make sure to use a non-stick one! It's essential!