Chestnut Tortilla Wraps

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, PALEO

Chestnut flour is a dense flour that has a distinctly wholemeal yet nutty flavour.  It lends itself nicely to these tortilla wraps and is beautifully savoury when made with bone broth. 
If you choose to make the version with water they become very versatile and can be used as a change to your regular crepe.  The nuttiness of the chestnut flour lends itself beautifully to cinnamon spiced stone fruits and macerated raisins.  Enjoy!


Recipe (makes 8-10)
½ cup chestnut flour
¼ cup tapioca flour
1 tbsp coconut flour
Pinch of salt
2 eggs, lightly beaten
½ cup + 1 tbsp of bone broth (or water)

Method
Place the flours and salt in a mixing bowl and stir until combined.
Next add the eggs and bone broth and whisk well until your batter is well combined, lump-free and smooth.
Let the batter rest for a few minutes.
Meanwhile place a large, lightly greased, frying pan over a medium heat (I like to use a well-seasoned cast iron frying pan).
Using a large serving size spoon dollop the batter onto your frying pan and quickly spread the mixture out so that it is very thin.  To do this start in the middle of your tortilla and spread it out in a circular motion, very lightly and gently, all the way out to the edges, I do this using the underside of my metal serving spoon.  Alternatively (if you have a good wrist action), swirl the mixture out to a thin, round tortilla by tipping the pan in a circular motion.  The cooking process should be reminiscent to that of frying crepes.
Once your chestnut tortilla is firm on the un-fried side, use a large spatula to flip it and fry for a further minute or so, or until lightly browned.
Serve as you would any tortilla!  Think fried chicken or prawns with homemade guacamole and fresh coriander, spicy lamb mince with heirloom tomatoes and crispy lettuce, or wrap up some bacon and eggs for breakkie!