Ingredients

Scale

2 eggs
1 cup / 250ml coconut milk (or milk of choice)
90g / ¾ cup tapioca flour
3 tablespoons coconut flour
1 tablespoon olive oil
pinch of salt

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Instructions

THERMOMIX METHOD

Place all ingredients into TM bowl and mix 10-20 sec / speed 3, until all combined, if needed scrape down sides and repeat.

Put crepe pan on medium heat, spray with a little coconut oil, then add about 80ml / ⅓ cup of mixture and tilt pan around so it spreads out thin. Cook for about 2 minutes until golden, flip and cook a further 1 minute.

You should get around 6 tortillas.

NON THERMOMIX METHOD

Place all ingredients into a large bowl and mix really well. Once there are no lumpy bits, put crepe pan on medium heat, spray with a little coconut oil, then add about 80ml / ⅓ cup of mixture and tilt pan around so it spreads out thin. Cook for about 2 minutes until golden, flip and cook a further 1 minute.

You should get around 6 tortillas.

Notes

I like to use half coconut milk and half cows milk.

You can leave the olive oil out if you like.

Prep Time: 5 minutes
Cook Time: 18 minutes
Category: BASICS