Sunday's Recipe Share --Versatile Grain Free Crepes/Tortillas

I was so happy when I found this recipe! When I gave up gluten (and grains most of the time), I thought I'd never be able to enjoy things like manicotti, enchiladas, fajitas or crepes.  Happily, I was wrong.  This versatile recipe can play all those roles deliciously.

This is what they look like:

I have used them instead of the homemade "noodles" in my 3-Cheese Manicotti.  Delish! (sorry I had to)

I have used them instead of flour tortillas to make chicken fajitas (I just pan fry them a second time to crisp them up a bit), and enchiladas (your choice of fillings).

And more recently I used them as crepes.  I had some filling leftover from my chicken pot pies, as well as some leftover kale so......

I created these.  I sprinkled a little cheese on top, popped them into the microwave and...there you have it, a great nutritious lunch. A couple of dollops of full fat Greek yogurt finishes them off.  

The next day, I wanted something sweet, so I decided to make strawberry blintzes.  I took some cream cheese (full fat), added a dollop of Greek yogurt (full fat) and mixed in some leftover cut up strawberries and peaches....

a few more cut up strawberries and some pure maple syrup on top and presto, another great meal or a healthy dessert!

Here's the recipe for the crepes/tortillas:

Ingredients:

2/3 cup tapioca starch

1/3 cup coconut flour

1/4 tsp baking powder

large pinch salt

2 eggs

1-1/2 cups coconut or almond milk -- I used almond milk You may need to add more for thinner crepes

1 Tbls. olive oil or coconut oil (melted)--I used olive + more oil for cooking (I used a non-stick pan so I didn't need this)

Combine all dry ingredients, then add the wet ingredients and mix well. If using a cast iron or stainless steel pan, heat a little coconut oil in an 8 inch skillet. Again, I used non-stick so I didn't need this. You may need to repeat this after each crepe or every other depending on how seasoned you pan is.

I use a measuring cup (1/4 cup) to add the batter to the pan. Immediately swirl the batter to coat the pan. Let this cook for a minute or two--it will easily release from the pan when it's ready to flip. Flip after lightly browned and continue cooking until the other side is brown. Continue this process until all of the batter is used.

If you are making sweet crepes, you can add a bit of honey or maple syrup and a touch of vanilla to the batter. If you are making savory crepes or using as tortillas, you can add herbs like cilantro or oregano to taste.  

The recipe makes 10-12 crepes depending on how thick you make them.