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Ingredients
- 2 cups Gluten-Free Buckwheat Flour
- 4 cups water or almond milk for crepes
- Extra virgin olive oil
- Pinch of baking powder (optional but helps it to rise a little)
- Pinch of salt
Preparation
Step 1
Measure the flour into a bowl and add a pinch or two of salt.
Slowly add the water to the flour and beat using a whisk until the consistency is smooth.Spray a little olive oil in a frying pan, you don't need much, and heat the pan until it is hot.
Slowly pour some batter to the pan and tip the pan until the batter covers the surface.
Cook until the wrap is set on top then flip it over and cook the other side. Bubbles might appear in the wrap, at this point it is cooked.
Cool the wraps on a wire grille or cake cooler otherwise they may become soggy.
This recipe makes between 8 and 10 wraps depending on how thin they are. They are ideal for lunch with salad. They are great with a curry and eaten hot with maple syrup, they are delicious.