In a shallow bowl, whisk together the eggs, maple syrup, milk, and a pinch of cinnamon until well combined.

Heat a non-stick skillet over medium heat and melt a little butter or coconut oil to coat the pan.

Lightly dip each almond flour tortilla into the egg mixture, ensuring it absorbs some of the flavor. Instead of simply soaking, give it a gentle swirl to coat evenly.

Place the dipped tortilla in the skillet and cook for 1-2 minutes on each side, until golden and slightly crisp on the edges. This modified technique creates a delicate, crepe-like texture with a subtle crunch.

Remove the tortilla from the skillet and while it's still warm, spread a thin layer of your favorite jam and a dollop of yogurt. Roll it up into a neat crepe roll.

Repeat with the remaining tortillas. Serve immediately with an extra drizzle of maple syrup or alongside a vibrant homemade blueberry sauce.