I recently found my old electric tortilla press in a cabinet. I made corn tortillas. It was a waste of time (unless you would like to share a recipe because these were tasteless and made with Maseca Instant Corn Maseca Mix). I am thinking it can be used for something else. Any suggestions?
How about making homemade crepes. Here is a crepe recipe
Peaches and Cream Crepes
Prep time: 18 minutes
Cook time: 17 minutes
Ready in 35 minutes
Ingredients:
Main
1 recipe Quick Crepe Batter, prepared according to directions below
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1-1/2 teaspoons almond extract, divided
1/2 cup Smuckers® Peach Preserves
1 tablespoon unsalted butter
1 (7 ounce) can whipped cream
1/3 cup sliced almonds, toasted*
Quick Crepe Batter
2 eggs
1 cup milk
2 tablespoons Crisco® Vegetable Oil
1 cup Hungry Jack® Buttermilk Pancake Mix-Complete
Crisco® Original No-Stick Spray
Preparation Directions:
1. Quick Crepe Batter: Place the eggs, milk and oil into blender container, cover and process by pulsing several times. Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth. Spray a 10 non-stick skillet with the Crisco® no-stick spray. Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan. Quickly rotate the pan tilting to coat the surface. Cook until the crepes center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side. Turn out the crepe onto a plate; cover to keep warm if desired. Repeat with remaining batter. Makes 8 8-inch crepes
Tips: * Toasting nuts: Place nuts in a dry non-stick skillet and cook over medium heat shaking the pan until the nuts are browned lightly.
Or making quesedillas put bought tortillas and then cheese and chicken or whatever and another tortilla. Heat and eat.
Whole Wheat Tortilla Recipe--I've tried several and didn't have good success until this recipe. They are better than store bought--Makes 20-- 8" tortillas
5 C whole wheat flour (hard white wheat or soft red wheat works best)
2 t salt
2 T olive Oil
1/2 t baking powder 1 2/3 C warm water
Stir together dry ingredients, then add the oil and water. Mix well and knead lightly. Divide dough into 20 equal sized balls. Roll each ball very thinly on a floured pastry cloth into an 8 inch circle. Aim for a round tortilla but it doesn't really matter much if thye are misshapen. Heat an ungreased griddle or cast iron frying pan to very hot and cookon one side until bubbles form, then turn over and cook the other side until brown freckles appear. (Original Recipe from Hopkins' Healthy Home Cooking.)
HAVE YOU THOUGHT OF USING IT FOR GRILLED CHEESE SANDWICHES, OR FRENCH TOAST? IT WOULD BE EASY TO CLEAN UP THAT WAY!
