1/2 cup flour
1/2 cup sugar
3 Tablespoons good quality unsweetened cocoa
1/4 cup skim milk
2 egg whites
1/4 cup oil (either vegetable or old hussy olive oil)
1-1/2 teaspoon vanilla
1/4 teaspoon salt
Fill with whatever fruit is fresh and wonderful:
Strawberries (grind a tiny amount of fresh pepper over them, or if they’re not especially sweet, slice and sprinkle with balsamic vinegar and let sit for an hour)
Sliced peaches (grate some nutmeg over them)
Tortillas: Beat all ingredients until smooth. Cover and chill at least 2 hours, or overnight. Heat a non-stick skillet over moderately high heat. Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter into an even circle. Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side.
If you have a taco rack, put the soft tortilla in that to firm up, or drape it over a rack.
Serve: with a coordinated fruit sorbet, garnished with a mint sprig and edible flower.