A flexible recipe for tortillas, wraps and crepes

These wraps are my current food obsession. I’ve made them at least three times a week for the last month, and I’m not even close to sick of them yet.

This started out as a tortilla recipe from my mother-in-law. The tortillas were different than any I had ever had -- they come from a batter instead of a dough and look more like crepes. Still, they’re delicious, and they forever ruined store-bought corn tortillas for me.

One day, I ran out of corn starch and replaced it with potato starch, resulting in a totally different bread. We started playing around with the flours -- the original recipe called for ⅓ cup medium grind corn flour and ⅓ cup masa harina, but whatever we have on hand works.

Usually, I bake by weight, but I don’t stress with these -- they always turn out awesome, regardless of imprecision. With the potato starch, the wraps are spongier and crepe-like, while the corn starch makes them more like tortillas. Play around with the corn flours, or replace them with different flours altogether. Every combination we've tried has resulted in a different bread, and all are good. Potato starch is heavier than corn starch and makes a thicker batter -- if you want a thinner batter, use less of the starch.

Depending on which flour blend you use, they lend themselves well to taco fillings (we use guacamole, spiced lentils, cheese, salsa and lettuce) or veggies with hummus and brown rice.

Gluten-free wraps

3/4 cup corn or potato starch (NOT potato flour)
2/3 cup corn flour (any combination of masa harina, medium grind corn flour, or blue corn flour)
Pinch of salt
1 cup almond milk
2 eggs
2 tablespoons butter or vegan butter substitute, melted
Olive oil

Heat a small dollop of oil in a small skillet. Whisk together dry ingredients, then add milk, eggs and melted butter and whisk until the batter is thin and runny.

Pour 1/3 cup of batter into the skillet and swirl around until it coats the pan. Cook for 60 seconds on each side. Serve hot.