3 Ingredient Flatbread/Crepes

  1. 1/4 cup coconut flour, sifted
  2. 2 tsp homemade paleo Baking Powder (use standard if not strictly paleo)*
  3. 12 egg whites (not from a carton)
  4. 1 tsp sea salt
  5. Herbs of choice (I’ve used basil, red pepper flakes, garlic powder and rosemary before but you can also make them sweet with Cinnamon and Coconut Sugar for making Crepes)
  6. Coconut oil/cooking spray
  1. In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
  2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
  3. Allow to cool completely before using it as a wrap.
  1. Baking powder isn’t technically paleo so a simple way to recreate a substitute is to combine baking soda and lemon juice- for this recipe use 1/2 tsp baking soda with 1 T lemon juice.
  2. Flatbreads can be refrigerated for up to a week. Freezing them is not recommended, unless you heat them up again in the pan.
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