Tortillas

                  These are really good as tortillas or as crepes. My sisters and i can whip up a                                                           batch of these for a quick meal that is so good.

cook at medium low heat

• 6 large eggs
• 1 cup water
• 2 tablespoons coconut flour, sifted
• 2 teaspoons coconut oil, melted
• 2 cups arrowroot powder
• ¼ teaspoon sea salt
• Coconut oil or butter for pan

Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes while the skillet heats so the coconut flour can absorb the liquid, then whisk again.
Heat skillet over medium-high heat.
Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
Pour ¼ cup of the batter into the hot pan.
Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the skillet every 3-4 crepes or if they begin to start sticking.