Gluten-free Crepe Tortilla Wraps
adapted from Karina over at Gluten-Free Goddess

Interestingly enough, the original recipe was made from Karina’s crepe recipe! This recipe makes delicious crepes or you can make crepe tortilla wraps.

Makes about 8-10 crepe wraps, depending on how large you want them.

140g millet flour
70g sorghum flour
70g brown rice flour
70g cornstarch
2 tsp. ground flax meal mixed with 3 tsps. hot water
1 tsp. bake powder
1 tsp. salt
3 Tbsp olive oil
1/4 tsp apple cider vinegar
2 eggs
1 cup hot water (you made need more)
1/2 cup non-dairy milk (or regular milk!)

Combine all of your dry ingredients.  Sift or mix with a stand mixer to aerate and incorporate.  Add your liquid ingredients to the dry ingredients gradually.  If you need more water, add it.  I recommend adding the water slowly – if you add too much it will be watery.  The batter should look like a somewhat thin pancake batter.

After you have mixed your batter, lightly oil a cast iron skillet and get it really hot. You can use a griddle or a non-stick pan if you like, I just happen to lack non-stick pans and a gluten-free griddle. (Or you can use a crepe pan if you have one!)

I recommend transferring the batter into something that is easy to pour – like a Pyrex liquid measuring cup.  When the pan is nice and hot, slowly pour the batter into the pan while swirling in a circular motion (if you want a wrist workout, use the cast iron). Alternatively, if you are using a griddle, quickly spread the batter out with the back of a spoon. The batter will begin to bubble around the edges and you will want to flip. Not just yet, wait until it looks like the batter is almost set – then flip and cook the other side for a minute or two, depending on how brown you like them.

Transfer to a plate, cool, and fill with whatever your heart desires.

You can fill these with all sort of savory or sweet fillings – experiment and enjoy!