Millet flour gives these light-colored wraps a mild flavor. They’re easier to roll around filling after they cool. They pair well with Super Veggie Filling. For best results, do not replace the eggs in this recipe.
TIP: If not eaten immediately, cool wraps and gently place them in a plastic bag. Store them at room temperature overnight or in the refrigerator for 3 days. It’s not necessary to reheat them before using.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).Yields 4 wraps
- 2/3 cup millet flour
- 1 large egg
- 2 teaspoons brown sugar
- 1/4 teaspoon salt
- 2/3 cup milk or almond milk (sweetened or unsweetened)
- 2 teaspoons olive oil + ½ teaspoon to grease pan
1In a medium bowl, whisk together millet flour, egg, brown sugar and salt. Add milk little by little, whisking after each addition. Add olive oil and whisk to combine.
2Let batter stand at room temperature about 30 minutes or let it rest in the refrigerator overnight.
3Grease an 8-inch non-stick crepe pan or skillet with 1/2 teaspoon oil and warm pan over medium heat. Pour ¼ cup of batter into warm pan and tilt pan to evenly cover the bottom with a thin layer of batter. (If batter bubbles and sputters as you add it to the pan, reduce heat to medium-low.) Cook a few minutes or until edges begin to brown and you can lift the wrap easily. Flip it and cook another 2 minutes. (Don’t touch wrap at the beginning of cooking or it will break apart. Once it’s set, you can flip it.)
4Repeat with remaining batter.