South Beach Style Flourless Tortilla Crepe Recipes

FLOURLESS CREPE TORTILLAS

Steps:

• Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
• Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.

TORTILLA CREPES

Steps:

• Reserve 2 tsp. sugar. Toss strawberries with remaining sugar.
• Spread tortillas with cream cheese. Spoon 1/4 cup strawberries onto each tortilla; fold in half. Whisk egg, milk and reserved sugar in pie plate until blended.
• Heat oil in large skillet on medium-high heat. Dip filled tortillas, 1 at a time, in egg mixture; cook 1 min. on each side or until lightly browned on both sides.
• Serve topped with remaining strawberries and maple-flavored syrup.

SOUTH BEACH STYLE FLOURLESS TORTILLA CREPE

Steps:

• Blend all ingredients with a submersion blender or in a blender (this helps break down the grainy bits of ricotta.
• Heat a non-stick 8" skillet over medium-low heat (I used Calphalon's crepe pan).
• Spray with Pam.
• Pour 1/4 of the mix into skillet - turn pan until coated.
• Cover for 2 minutes (this helps to set the top a bit and makes flipping easier).
• Check crepe to see if bottom is browned.
• Flip when slightly brown.
• cook another 1 - 2 minutes.
• Move to a baking sheet lined with silicone baking mat and into a 200 degree oven for 10 minutes.
• Flip and bake another 5 - 10 minutes move to a cooling rack - cool completely.
• These make a nice roll up - but don't fill too much - they'll break!