2 cups flour
salt so that you feel it in the flour as you mix (maybe it is about a tspn and one half)
one fourth teaspoon baking powder
mix with hand well
add olive or canola oil 3 tablespoons. Mix into flour mixture.
Add hot water to the kneading to the consistency of bread, where the dough will peel dry off of the bowl and your mixing hand.
Let dough stand for 15 mins. Heat your pan for cooking tortillas during this period. Heat pan to above medium, the bubbling of the tortilla happens only if the pan is the right temperature.
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons butter, melted
1. ORDER I USE: Mix sugar and eggs. When smooth, mix in melted butter, make sure you don't give it time to cool or you will have lumps. Add milk.
2. THEN: Add salt and mix in the flour a little at a time as you stir. Last add water mixing until you have a smooth, runny mixture.
3. Heat a lightly oiled griddle or frying pan over medium high heat. When making crepes you will lift the pan and tilt it about 35 degrees as you pour in the batter for each crepe, also try to keep them circular. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. TILT THE PAN with a circular motion so that the batter coats the surface evenly.
4. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. The flip side won't take as long just until a few groups of brown speckles appear. Use best judgment. Serve hot.
