Tortillas... Crepes... or Noodles

This is yet again another versatile ingredient for a lot of my dishes.  I am so grateful to Danielle Walker of Against All Grain for inventing this recipe!  I like to make sure my fridge is always stocked with a few so that I can make a quick turkey and salsa roll up for lunch.  Here are some other ideas to do with this lovely:

• Beef Stroganoff
• BBQ Pork and Slaw in a Blanket

Ingredients:

6 Large Eggs

1 cup Unsweetened Almond Milk

3 TBSP Coconut Flour, sifted

2 tsp Coconut Oil, melted

1 tsp Arrowroot Powder

 1/4 tsp Sea Salt

Here's what ya do:

1. Whisk all of the ingredients together in a bowl.
2. Heat a crepe pan or skillet with enameled surface over medium-high heat.
3. Melt a small amount of oil or ghee in the pan, swirling to coat the bottom and sides.
4. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan.  Make sure the bottom of the pan is fully covered.
5. Cook until it the edges are brown and egg mixture on top has set and no longer runny.
6. Gently work a spatula under the wrap and flip it over. Cook on the second side for 15 seconds and turn out on a clean dish towel.
7. Continue with the remaining batter. Add a little more oil to the pan every 3-4 wraps or if they begin to start sticking.