Low-GL Wraps: Basic pancake wraps

100g buckwheat flour
1 large egg
300 ml liquid, (150 ml milk, 150 ml water, or all water)
freshly ground black pepper

Pour the flour into a large bowl. Make a well in the middle and break the egg. Using a whisk, gradually add the liquid, whisking well, until the mixture has the consistency of thin cream.
Depending on the size of the egg, you may need a little more or less fluid than the quantity specified. Grind over some black pepper.
Heat a flat-based frying pan until hot , wiping a little light flavoured oil over it with kitchen paper while it is still quite cool. When hot, pour an eighth of the mixture into the centre of the pan, tilting the pan to spread the mixture. Cook for a minute or two, until the pancake begins to bubble round the edge. Flip it over with a spatula and continue cooking for another minute or two.

When the pancake is cooked, turn it on to a plate lined with cling film and continue making pancakes - the mixture should make eight pancakes. Continue stacking the pancakes separated by cling film, on the plate.