WHAT YOU NEED: 

• 2 pastured eggs whisked
• 1 cup of full fat coconut milk from the can
• 1 tbs of olive oil
• 3/4 cup of tapioca flour
• 3 TB of coconut flour
• 1/4 tsp sea salt
• *OPTIONAL: add 1 tsp of vanilla and 1 tsp maple syrup if you plan to use these as sweet crepes!

WHAT YOU DO:

• in a medium bowl, mix the wet ingredients until blended
• in a separate bowl, combine all dry ingredients
• pour dry ingredients into the wet ingredients and whisk until fully combined
• heat pan on medium and melt either butter or coconut oil in your pan (not too much or your poor tortilla will drown – you can actually just apply a tiny bit of oil every 3-4 tortillas. They get easier and easier to work with after you’ve got your pan primed)
• pour 1/4 cup of batter into center of pan
• cook for 2-3 minutes until tortilla moves freely in the pan and flips easily (*note: in this picture, I have to much oil in the pan. You’re should have less)
• flip and cook about 1 to 1 1/2 minutes on the opposite side until slightly browned (if you have skills like Rusty, you won’t need a spatula… I do)
• pile tortillas on a paper towel-lined plate with wax paper or paper towel between each to keep them from sticking
• fill them with whatever your heart desires (ie: taco night, breakfast wraps, turkey wraps, sweet treat)!
• You can also make these ahead and simply reheat them on a pan or griddle (no oil or grease needed)