2 cups of wheat flour
1 tablespoon of salt
2 tablespoons of active dry yeast
1 tablespoon of vegetable oil or butter, melted
3/4 cup of warm water (approximately)
2 cups of wheat flour
1 tablespoon of salt
2 tablespoons of active dry yeast
1 tablespoon of vegetable oil or butter, melted
3/4 cup of warm water (approximately)
In a large mixing bowl, combine the wheat flour, salt, and yeast
Add the melted oil or butter in small pieces, mixing until it resembles a coarse meal
Gradually add the warm water, stirring until a dough forms
Place the dough on a lightly floured surface
Knead the dough for 15 minutes, then divide it into 2-cm thick portions
Working with one portion at a time, roll out each piece into a 15-cm diameter circle
Cover each crepe and repeat the process until all the dough is used up
Fry the crepes in a hot skillet with no oil, for 1-2 minutes on each side, or until they're cooked through and slightly browned
Fold each crepe while still warm, to give it its signature shape
Serve with chili con carne (recipe available elsewhere)
Yield: 15 crepes.
