Crepe Wraps

If you’re craving a sandwich, quesadilla, or a delicious fruit-stuffed treat you can wrap your hands around, here’s a great option! I use an 8 ” crepe pan, but a well-seasoned griddle might also work. I use Califia Farms Coconut Almond milk because that’s what we keep on hand. This recipe comes from Danielle Walker’s Meals Made Simple.


6 large eggs, beaten

1 cup almond milk

6 T coconut flour, sifted

1/2 cup arrowroot powder

2 T melted ghee

1/2 tsp sea salt

ghee or palm shortening, for the pan


  1. Heat an 8-inch crepe pan or well-seasoned griddle to medium-high heat.
  2. Whisk together the eggs, almond milk, coconut flour, arrowroot powder, ghee, and salt. Let the batter sit for 10 minutes then whisk again.
  3. Melt a small amount of ghee in the pan and spread it all over.
  4. Ladle 1/4 cup of the batter onto the hot pan and quickly spread it into a paper-thin 8-inch circle with the back of the ladle or by turning the pan quickly with your wrist. Fill in any holes with a drop of batter. Cook for 45 seconds, until the sides start to lift, then gently flip the wrap. Cook for 30 seconds on the other side.
  5. Move to a plate to cool and repeat the steps until all of the batter is used, greasing the pan between wraps when needed.

Make-Ahead Tip

The wraps will keep in the refrigerator for 5 days or the freezer for 6 months. Store with a piece of parchment paper between wraps and seal in a resealable bag. Thaw in the refrigerator for 2 hours prior to use.