Put coconut flour, egg whites and baking powder into a medium size mixing-bowl.
Gradually add the water and oil while combining everything together. We are looking for a runny, watery consistency that can spread around the frying pan easily.
Heat a non-stick frying pan to medium to high heat.
Brush it with oil or use a non-stick spray. This step is highly recommended and a crepe frying can come handy too.
Tilt the pan to one side then pour a ladle of batter on the top side.
When it reaches the bottom, tilt the pan around so the batter can run around and cover the whole pan.
We shouldn't worry about left out parts but in case we are, then simply spoon some batter there too.
Cook it for 1 -3 minutes until the bottom gets a golden brown color. Bubbles on the surface can indicate the need of flipping the wrap but sometimes there are none, so check the time and the bottom of it.
Flip it over with a spatula. The sides may need a bit of loosing up before we are able to lift the wrap up as they tend to stick to the pan.
Cook the other side until the golden brown spots start to appear for about 1 -2 minutes.
Place them onto a cooling rack to cool down.
Type 2 - Pork rind:
Measure the pork rinds. It doesn't really have to be exact.
Grind the pork rinds in a food processor to the smallest possible size.
Add the cream cheese and eggs.
Sprinkle in the baking powder then add the water and mix everything together.
Heat a non-stick frying pan on high heat.
Brush it lightly with some cooking oil. We can use non-stick spray or simply wipe it with a kitchen towel damped in oil. This is an important step otherwise the wrap will likely stick to the pan.
Tilt the pan and pour a ladle of batter on top of the pan.
Let the batter run down to the bottom.
Then tilt around the pan to allow the batter to cover the other side too. This can be done fairly quickly if the batter is thin enough. If it crawls like a snail then mix more water into gradually and see if it improves the consistency.
Fry it on high heat until golden brown spots starts to appear on the bottom. This shouldn't take longer than 1 - 3 minutes or even less, depending on the cooktop we use. Use a spatula to check and flip the wrap. Make sure the sides aren't stuck to the pan before flipping.
Once flipped, it takes about half the time to get the golden brown spots than it took for the first side.
When both sides got the golden brown spots, transfer the wrap to a plate or even better on a cooling rack.
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