Start by preparing the gelatin. First, boil the ¼ cup water and let it cool for a few minutes. Place the gelatin in a bowl, add the water and whisk or stir with a fork. Remove any lumps.

Once the pan is hot, use ⅓ cup of the batter for each wrap. You can pour the mix in to the cup measure to do this, or scoop the mix from the blender. Unless using cast iron, I don't recommend using any oil in the pan as it sometimes prevents the wraps from setting properly.

Pour measured batter into the pan, and immediately swirl the mix around the pan to cover it completely, using wrist action. The faster the better!

Try not to have any gaps, but if you do, then add a tiny bit more mix to fill in the gaps (the measuring cup often has a few drops left in it which can be used to fill in gaps).

After 2-3 minutes (or the corners have curled up from the sides) very carefully lift a little of one side of the wrap with a finger and then slide the egg lifter underneath all the way to the middle. The idea is to flip it very quickly so it doesn't get stuck halfway during the flip. Practice makes perfect! If it breaks, it probably needs a little longer before flipping. Careful not to overcook as they will be more prone to breaking.

Cook the other side for 2 minutes and then remove. Place the wrap on a clean tea towel to let cool. I don't recommend paper towel as they may stick.

Repeat steps 5 to 8 and let the wraps cool down before using.

When using the wraps, be careful not to overfill or use overly wet ingredients. It's a good idea to place some lettuce first in the spot you will be placing your ingredients to prevent the wrap getting soggy.

To store in the fridge: separate using tea towels (I don't recommend paper towels as they stick). Place one wrap on a dinner plate and then use a folding method to separate each wrap with tea towels. By using ¼ of the space of each tea towel and folding over each wrap, you can fit 4-5 wraps per tea towel (ie. place wrap on tea towel section, fold over, place another wrap, fold over and so on). Once all wraps are separated, cover the plate with wraps with a plastic or cloth bag, then wrap tightly. They will keep for around 2 days. Any longer and I suggest freezing them, as they do dry out in the fridge and become more prone to breaking.

To freeze: these wraps can be frozen flat on a parchment-lined baking (cookie) sheet. Place them individually (no stacking) and freeze. To store in the freezer, use greaseproof paper (or similar) to separate each one, then wrap in a bag and store between two flat items (eg. puff pastry packets or baking sheets). They need to be handled with care when frozen. They take around ½ hr to defrost and then need a bit of re-heating as mentioned above.

To re-heat: spray/sprinkle first with a little water, then microwave for 10-15 seconds until warm or re-heat in a pan on low heat.