Wraps, recipe translated from DZG issue #2, 2006

I hope I did the translation justice.

Makes 4 wraps, 8 portions.

2 Eggs (Medium sized)
1 Pinch salt
1/4 liter mineral water
50 gram potato starch
50 gram Millet or Corn flour
2 Tea spoons margerine (Not US measuring teaspoons, just the eating kind)



Make a smooth paste from the eggs, salt, mineral water and the flours and wait 30 minutes to pour. Use a half teaspoon margarine in the pan for each wrap to cook.

Cool these on a cooling rack wrapped. Open again to fill. Roll each (after you have filled them) tightly and cut in two halves diagonally. Place each
Wrap half in saran wrap and cool in the fridge.