Gluten Free, Grain Free, Sandwich Wrap

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp Coconut flour
  • 1/3 cup Tapioca starch

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Liquids

  • 1/4 cup Water

Found on knowgluten.me

Ingredients

• ⅓ cup Tapioca starch
• 2 T Coconut flour
• 2 Eggs
• 1 T Vegetable oil, olive oil or melted coconut oil
• ¼ cup Water

Directions

• Whisk together all ingredients until smooth
• LET SIT 30 minutes
• Pre-heat a small frying pan over medium heat.
• Grease pan with about 1 tsp coconut oil.
• Pour ⅓ cup of batter into the middle of the pan and swirl gently so batter covers the entire bottom of the pan.
• Let cook over medium heat until the top is firm.
• Flip and cook for a few more seconds.
• Slide onto a plate, fill with sandwich filling, fold and eat.
• Batter may be made ahead and refrigerated in an airtight container up to 3 days. Batter may separate, just stir gently if this happens.
• Extra Crepes may be stored in an airtight container for 1 day or up to 3 days in the refrigerator.