The texture is crispy and stretchy, a bit like pancakes (South African style). I saved some in a zip-lock bag in the fridge to see how they would keep and re-heated them the next day………it was perfect.
Makes about 7/8 small wraps
150g tapioca flour
250mls almond milk or coconut milk
pinch of salt
Put the flour, egg, milk and salt into a bowl and whisk well to combine and knock any of the lumps out of the batter.
Heat a frying pan over a medium heat and add a little oil or clarified butter. Pour on a super thin layer of batter, taking care to spread it as far as it’ll go (the thinner and crispier these are, the better). Cook until golden on both sides, about 2 minutes a side.
I filled it with curried mince and served it with a salad.