This recipe is another altered version of a recipe from Daniel Walker. It makes one dozen wraps. We use these wraps as crepes, tortillas, as pizza crust for personal pizzas, to make cheese crepes, or as pasta in tuna casserole.
Place all ingredients into a blender. Belnd on low for 15 seconds. Allow to sit for 5 minutes. Blend again on high for 15 seconds.
Heat a pan (I use an 8 inch cast iron skillet) until a drop of water sizzles on contact. This is a medium low temp on my range.
Ladle ¼ C of batter into the center of buttered pan and twirl the pan to spread the batter into a thin layer, covering the entire bottom.
Cook for one minute. Gently flip, and cook one minute on other side.
I set the cooked wraps on a large plate, and stack them on top of one another until all have been cooked. If I am not using all of them, I place them in a zip lock bag and store in refrigerator for up to a week. I have had no problems with them sticking together.
