John Myers
Ingredients for 1 servings:
- 250 g corn, finely ground
- 50 g buckwheat, finely ground
- 700 g water
- 3 tbsp oil (organic sunflower oil)
- ½ tsp coriander, finely ground
- 1 pinch of salt
- 1 pinch(s) of sugar
- Oil, for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
gluten-free, egg-free, dairy-free, vegan
20 cm frying pans Mix all the ingredients, cover, and let rest for two hours. The batter should be quite thin, roughly soup-like in consistency. Heat oil in two 20 cm frying pans until very hot and pour the batter into the angled pans, spreading it out thinly. When the edges are lightly browned, loosen with a spatula, turn over, cook that side briefly, shake it in the pan, and remove. When the pan is nice and hot, you can fry the rest without oil. Either eat them straight away or keep them warm. With a bit of practice and patience, they turn out great. If you try to roll them up straight away, they’ll break, but if you put them on top of each other and keep them warm, it’s no problem. Filling (enchiladas – filling) in my recipes.
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