Best 3 Flourless Crepe Tortillas Recipes
Flourless crepe tortillas are a delicious, gluten-free alternative to traditional wheat tortillas. Made with a combination of tapioca flour, potato starch, eggs, oil, and salt, these crepes are thin, pliable, and perfect for using with your favorite fillings. The recipe is easy to follow and can be made in just a few minutes. This article provides three variations of the basic recipe: a spinach crepe tortilla, a sweet potato crepe tortilla, and a sun-dried tomato crepe tortilla. Each variation adds a unique flavor and color to the crepes, making them perfect for any occasion. Whether you're looking for a healthy breakfast option, a quick lunch, or a fun dinner idea, these flourless crepe tortillas are sure to please.
Here are our top 3 tried and tested recipes!
TORTILLA CREPES
Try our lovely Tortilla Crepes, stuffed with strawberries and cream cheese and then drizzled with tasty maple syrup. Tortilla Crepes are a brunch dish that'll make 'em ooh and ahh!
Provided by My Food and Family
Categories Dairy
Time 20m
Yield Makes 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
SOUTH BEACH STYLE FLOURLESS TORTILLA CREPE
I tried the South Beach pancakes and am now determined to come up with a crepe/tortilla that I can use to roll my lunch meat and lettuce, etc. in for lunch. Tried it out today - I like it so far. Please try this out when you can and let me know what you think!
Provided by Chef DRAN
Categories Lunch/Snacks
Time 35m
Yield 4 crepes, 4 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 86.3, Fat 5.5, SaturatedFat 2.3, Cholesterol 165.6, Sodium 80.8, Carbohydrate 1.4, Sugar 0.4, Protein 7.3
FLOURLESS CREPES
I am in the first phase of South Beach and wanted to find something that I could have for breakfast with my 1 yr old that was quick,easy (tasted good) and was more than just scrambled eggs. Plus as my mother-in-law is a celiac (can't eat anything with gluten), I'm always trying to create things for her enjoyment as well. I filled it with the SB mocha creme and it hit the spot. I plan to make later today with out the vanilla and splenda and maybe add a pinch of salt to use as a wrap for lunch. Hope you like it!
Provided by Chef C.H.
Categories Breakfast
Time 5m
Yield 3 crepes, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
- Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
- Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
- Cook about 1 min until nicely set and slightly browned - the top will look cooked.
- Flip to brown the second side.
- Remove from pan onto waiting plate and repeat until batter is gone.
- Fill with your choice of toppings - fruit, ricotta cheese, etc -- .
Tips:
- Use a nonstick skillet: This will help prevent the crepes from sticking and will make them easier to flip.
- Heat the skillet over medium heat: If the skillet is too hot, the crepes will burn. If it is too cool, they will not cook evenly.
- Pour the batter into the skillet in a thin, even layer: This will help the crepes to cook evenly.
- Cook the crepes for 1-2 minutes per side, or until they are golden brown: Do not overcook the crepes, or they will become dry and brittle.
- Serve the crepes immediately: Crepes are best served warm. You can fill them with your favorite fillings, such as cheese, ham, or vegetables.
Conclusion:
Flourless crepe tortillas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of ingredients. Whether you are looking for a quick and easy meal or a more elaborate dish, flourless crepe tortillas are sure to please.
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