Plantain tortillas are great option when you are following an elimination/provocation protocol like the Autoimmune Paleo, but I wanted to make something resembling a crepe. I used Stephanie’s recipe as a starting point and had to play around to get the result I was looking for. This is probably the closest one can get to make a grain-free, egg-free crepe.
These can be made super thin if you want — the starch will prevent them from falling apart. It’s just a matter of baking them slowly so that they don’t burn. They can be kept for several days in a container at room temperature, or longer in the fridge. Just warm ’em gently before serving. They have a little bit of chewiness, brought by the starch in the arrowroot, that everyone loved.