1 1/4 Cup Flour
1 1/3 Cup Milk
3 Large Eggs
1/4 teaspoon Salt
4 Tablespoons Melted Butter
1 teaspoon vanilla
Pour wet ingredients into blender first, add flour last. Blend together.
If possible, refrigerate at least 30 minutes before spinning up the crepes on your CrepePro.
Our Favorite Tortilla Recipe
2 1/2 Cups Flour
2 1/2 teaspoons Baking Powder
1/2 Cup + 2 Tablepoons Lard, Shortening, or Butter
1 Cup Hot Water
Combine flour, baking powder, and salt in a large bowl. Stir together. Add spoonfuls of butter, then use a pastry cutter to combine ingredients. Cut mixture until it resembles coarse crumbs. Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30-40 times, or until it becomes a cohesive ball of dough and is less sticky.
Cover with a tea towel and let dough rest for at least an hour. Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest another 20-30 minutes.
When you’re ready to make the tortillas, roll out the balls of dough as thinly as possible.
Throw the discs on a hot CrepePro, and cook for 20-30 seconds on each side, or until lightly brown.
1 1/2 Tablespoon SAF Yeast
3/4 Tablespoon Sugar
1 1/2 teaspoon Salt
6 Cups High Gluten Flour (roughly) (can sub some whole wheat)
2 1/4 Cups Warm Water
Place CrepePro in oven at 500 degrees for at least an hour.
I like to use a Bosch or kitchen aid to make the dough. Mix just enough flour so dough is still pretty sticky. It should just start to pull away from the sides of the mixer. Knead for 5-6 minutes. Put dough in bowl covered in olive oil and let rise about 20 minutes. Roll out dough and transfer to a sheet of parchment paper on a pizza paddle. Put toppings on pizza. Slide pizza onto your CrepePro and cook about 5 minutes until edges are golden brown.