yields 2 or 3 tortillas (depends on size of pan)
Prep + Rest Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1 cup buckwheat flour
- 1 tsp salt
- 1¾ cup hot water
- ground black pepper (optional)
- a pinch of ground nutmeg (optional)
Mix all ingredients together, the batter should resemble that of pancakes
Warm a crêpière; alternatively heat a non-stick pan on medium-high heat (in this case spray pan lightly with oil), and add ½ batter to the pan and whirl around to fill out the pan in a thin layer. Cook until golden on both sides.
If you are using a crêpière, there is nothing I need to tell you.
Freeze the tortillas you are not going to use.
(We will use one for Monday’s chicken wrap)