I make these quite a bit. I make them when I feel like crepes. I make them when I feel like wrapping something up tortilla-style. I make them when I feel like a sandwich wrap. I even tried cutting them into strips once and using them as lasagna noodles, but the jury is still out on that one
They are strong, but flexible. They store in the fridge for 4-5 days (if they harden in the fridge, they become nice and flexible again when heated gently on a skillet). They also freeze well.
They are gluten-free and dairy-free (option), but they are not grain-free. They are not low-carb either, but they are slightly lower carb than equivalent-size wheat tortillas (refer my calculation at the end of this recipe). There are low-carb crepe/tortilla recipes out there using coconut flour, but I prefer not to use coconut flour for various reasons, and this recipe simply works so well for me!
I’m posting this recipe because it is the basis for several other recipes that I can’t wait to post. Look out for them soon!
1/2 cup tapioca flour or arrowroot (I’ve tried both and both work equally well)
1/4 cup rice flour (I use white, but could also use brown)
1/8 teaspoon sea salt
1/2 cup milk (or I use 50:50 coconut milk/water mixture)
1. Add the flours and salt into a small bowl and mix together.
2. Add the eggs and the milk (or milk-substitute of your choice) to the flour and salt. I use a whisk to break up the egg yolks, then whisk everything together until it is smooth. The batter should be fairly runny.
2. Heat a cast iron skillet to medium-low and lightly oil with some butter (or oil of your choice).
3. Ladle approx. 1/4 cup of batter onto the skillet, then immediately pick up the skillet and tilt it around in a circular motion to spread the mixture evenly into a crepe. My cast iron skillet is too hot to handle, so I have two kitchen towels at the ready to grab the skillet on each end.
4. Cook until the underside is starting to turn brown, then flip.
5. Once both sides are lightly browned, remove the crepe from the pan and place on a plate.
6. Repeat steps 1-5 for the remaining crepes.
Makes 5 crepes.
Out of interest, I calculated the carbs in my tortillas, based on the nutritional information provided on the packages:
Bob’s Red Mill Tapioca Flour: 26g carbs per 1/4 cup
Bob’s Red Mill Arrowroot Flour: 28g carbs per 1/4 cup
Bob’s Red Mill White Rice Flour: 32g carbs per 1/4 cup
1/2 cup arrowroot (or tapioca flour) = 2 x 28g = 56g carbs
1/4 cup rice flour = 32g carbs
56 + 32 = 88g carbs. Divide by 5 (makes 5 crepes) = 17.6g carbs per crepe/tortilla.
Linking to: Real Food Wednesdays, Healthy 2day Wednesdays, Whole Food Wednesday, Allergy Free Wednesdays, The Recipe Box, Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursdays, Fight Back Friday, Fresh Bites Friday, Foodie Friday, Monday Mania, Make Your Own Mondays, Inspire Me Monday, Meatless Mondays, Homestead Barnhop, Fat Tuesday, Traditional Tuesdays, Hearth and Soul Hop