Paleo Mexican Tortillas or Crepes

While I would love to claim that I created this recipe, I did not. The only thing I’ve done on my third try is add some flaxmeal, which makes it a bit more spongy and add a nutty flavour. However, both my version and the original recipe are wonderful the same day, freeze well, and are great heated up in a plain saucepan, when ready to use.

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This recipe also makes great crepes or enchiladas… so yes, thank me for bringing it to your attention, if you haven’t already found it! 😉  These tortillas are soft and pliable and are delicious with Mexican dishes with the cumin. However, if you’re using it as a dessert crepe, omit the ground cumin, unless it’s complementary to the flavours of your dessert.

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I’ve doubled the original recipe* to make more tortillas and freeze them. And although it may seem like a lot of egg whites (and yes, it is), it’s great to make these in advance and have them on hand for a delicious Mexican chilaquiles breakfast or lunch dish, for example.

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(*I apologise for not linking to the original recipe, but I wrote this down in my recipe notebook and later never wrote down the source. However, if you do an internet search, you will find a number of Paleo sites with the same or similar versions of this recipe. )

Paleo Mexican Tortillas or Crepes
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Makes 6, 8-inch tortillas or crepes.
Ingredients
  • 2 cups egg whites
  • 1/2 cup coconut milk
  • 1/2 cup coconut flour
  • 2 tablespoons flaxmeal (can be omitted)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse sea salt
Instructions
  1. Mix all ingredients in a food processor or electric blender until smooth.
  2. Place a frying or sauce pan over medium heat until well heated.
  3. With a paper towel, oil the bottom of the pan.
  4. Remove the pan from the heat and spoon in enough of the tortilla/crepe mixture to cover the bottom in a thin, even amount.
  5. Place the pan back over the heat and cook for about 2 minutes before turning over with a spatula.
  6. Cook on the other side for another 2 minutes.
  7. Repeat on each side if necessary. (The tortillas should be slightly browned on both sides and fully cooked, but not burned, of course.)
  8. Repeat with the rest of the dough until all is used.
  9. Makes about 6, 8-inch tortillas/crepes, which are spongy and pliable.