GAPS Friendly Crepes or Wraps

These are an absolute winner both as sweet crepes and savoury wraps. Wraps can be a struggle to make GAPS friendly, but I have found with a few tips and tricks you can make it work. The secret is to leave the batter to ‘prove’, and to make sure your pan is really hot!

Important note: You can use the mixture immediately, but for best results leave to sit for a few hours or ideally in the fridge overnight, this makes them so easy to cook and hold together really well.

Ingredients:

2 cups almond flour

6 eggs

1/3 cup butter, chilled

1/3 cup honey (leave out the honey for savoury wraps)

1/2 tsp bi carb

1 tsp vanilla

Method:

Add all ingredients to thermomix or blender and blend on high speed

Leave the mixture to sit for a few hours, or overnight in the fridge

If the mixture has thickened a lot, add around 100ml of water or until the batter is runny enough to pour easily

Heat 1 tablespoon of ghee in a pan over medium high heat - the key to great crepes/wraps is to let the pan get quite hot

Scoop a heaped desert spoon of the mixture on to the pan, spread out with a small spatula or the back of a spoon. Wraps work quite well if you make them around 2mm thick.

Keep the pan quite hot (you will need to watch it and turn it down if they are burning, then turn it back up again)

The wraps will cook fairly quickly, and you will know they are ready to turn as they will be easy to flip. If they feel stuck, add more ghee to the pan

Cook for a few minutes on each side, serve

Store in an airtight container in the fridge for 1 week, or freeze for 3 months.