Crepes

Ingredients:

1 cup all purpose flour
1/2 cup milk
1/2 cup water
2 eggs
1/4 tsp salt
2 tbsp butter, melted.

Directions:

In a large mixing bowl, whisk together the flour and the eggs.  Gradually add in the milk and water.  Stir to combine.  Add the salt and butter, beat until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.  Pour or scoop the batter onto the griddle, i use a 1/4 cup to pour it onto the frying pan. You have to do this fast. Tilt the frying pan in circular motion so the batter cover all of the surface of the frying pan, the size of pan i use is around 8 in.  Cook the crepe for about 2 minutes or until the bottom is light brow. Use a spatula to loosen it and turn to cook the other side. 
I love crepes and back in Guatemala we usually eat them with white honey as well as pancakes or we sandwich two crepes together with dulce de leche in between. Delicious!

Cucumber gyro sauce

Ingredients:

2/3 cup peeled and thinly diced cucumber without seeds
1 cup sour cream
1/2 tsp chopped fresh dill
1/2 tsp minced garlic
1/4 tsp garlic powder
1/4 tsp mustard

Directions:

Combined the sour cream, cucumber, garlic, dill, mustard, and garlic powder in a bowl, stir to combine. 
Chill in the refrigerator at least one hour before serving.

If you live in Iowa you can buy gyro meat at Hyvee for around $ 6.00 the pound.

Home made Wonton skin

Ingredients:
2 cup/1 lb/ 450 gr all purpose flour
1 tsp salt
1 egg beaten
45 ml/ 3 tbs water

Directions:
Sift the flour and salt.  Make a well in the center in the flour, blend the egg, pour it inside the well, sprinkle with water and knead the mixture to a smooth dough.  Place in a bowl.  Cover with a damp cloth or paper towel and refrigerate for 1 hr.
Roll out the dough on a floured surface until it is wafer thin and even.  Cut into 7.5 cm or 3 in strips, dust lightly with flour and stack them. 
Cut into 3 in squares or you can cut them into 4 by 4 in squares.  Cover with a damp cloth or paper towel until ready to use.
  

Home made egg roll skin

Ingredients:
2 cups/8 oz/225g all purpose flour
1 egg beaten
1/2 tsp salt
1/2 cup/4 oz/ 120 ml ICED water


Directions:
Mix all ingredients, knead until smooth and elastic.  Cover with a damp cloth or damp paper towel and refrigerate for 30 minutes. Roll out on a floured surface until paper thin and then cut into squares.