A fusion of the Chinese egg crepe and the fajita, this hand-held meal was made for devouring. Fill egg crepes with a mixture of hatch chiles, cheese, avocado and steak, seasoned with a robust blend of Garlic Powder, Ancho Chile and Cumin. Wrap up burrito style, slice in half... A fusion of the Chinese egg crepe and the fajita, this hand-held meal was made for devouring. Fill egg crepes with a mixture of hatch chiles, cheese, avocado and steak, seasoned with a robust blend of Garlic Powder, Ancho Chile and Cumin. Wrap up burrito style, slice in half and enjoy. Read More Read Less
INGREDIENTS 8 SERVINGS
- 2/3 cup (150 milliliters) flour
- 2 tablespoon (30 milliliters) cornstarch
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 1 1/2 cup (375 milliliter) warm water
- 1/2 teaspoon (2 milliliter) sesame oil or vegetable oil
- 1 tablespoon (15 milliliters) vegetable oil, divided
- 4 eggs, divided
- Hatch Chili Fajita Filling
- 3 tablespoon (45 milliliters) lime juice
- 3 tablespoon (45 milliliters) vegetable oil, divided
- 1 tablespoon (15 milliliters) Liquid Honey Bear
- 2 teaspoon (10 milliliters) Organic Garlic Powder
- 1 teaspoon (5 milliliters) Sea Salt Grinder
- 1/2 teaspoon (2 milliliters) Black Pepper Coarse Grind
- 1 pound (500 grams) skirt steak, trimmed
- 1 medium onion, sliced
- 1 medium Hatch chili pepper, sliced
- 1 can (398 milliliters) fire roasted diced tomatoes, undrained
- 2 teaspoon (10 milliliters) Chili Pepper Ancho
- 1 teaspoon (5 milliliters) Cumin Ground
- 1 cup (250 milliliters) shredded Monterey Jack cheese
- 1 medium ripe avocado, peeled, pitted and sliced
- 2 tablespoon (30 milliliters) chopped fresh cilantro
- Lime wedges to serve
- 1 For the crêpes, mix flour, cornstarch and sea salt in a large bowl with wire whisk. Gradually add water, whisking until batter is very smooth. Whisk in sesame oil (batter will be thin). Let stand while preparing filling.
- 2 For the fajita filling, mix lime juice, 1 tbsp (15 mL) of the oil, honey, garlic powder, sea salt, and pepper in small bowl. Reserve 2 tbsp (30 mL) marinade in bowl. Pour remaining marinade over steak in large resealable plastic bag; turn to coat well. Refrigerate 30 minutes or longer for extra flavour.
- 3 Heat remaining 2 tbsp (30 mL) oil in large skillet on medium-high heat. Add steak; cook 3 minutes per side or until evenly seared. Remove from pan and place on cutting board.
- 4 Reduce heat to medium. Add sliced onion and chili pepper to skillet; cook 2-3 minutes or until softened. Stir in tomatoes, reserved marinade, ancho chili pepper and cumin. Bring to boil. Cook 5-6 minutes or until slightly thickened.
- 5 Slice steak across the grain into thin strips. Return to pan with tomato mixture. Keep warm.
- 6 To cook crêpes, brush about ½ tsp (2 mL) of the oil in a large skillet over medium-low heat. Pour about 1/3 cup (75 mL) of the batter into the skillet, tilting to evenly cover bottom of skillet. Cook 2-3 minutes or until bottom of crêpe is lightly browned and crispy. Place crêpe, egg side down, on cutting board. Repeat with remaining batter and eggs.
- 7 To assemble, spoon 1 cup (250 mL) of the fajita filling and ¼ each of the shredded cheese, avocado and cilantro down the center of the non-egg side of each crêpe. Fold or roll crêpe to enclose filling. Serve immediately with lime wedges.
Test Kitchen Tips:
o Hatch chili peppers are grown in Hatch Valley, New Mexico. They are long and slender with meaty flesh and medium heat. If unavailable, substitute an Anaheim chili pepper.
o Crêpes can be made ahead of time. Store crepes between layers of waxed paper on a large plate. Cover with plastic wrap and refrigerate up to 2 days. Reheat crêpes in a hot, oiled skillet, turning to crisp both sides.
o To take your crêpe on-the-go, cut filled crepe in half then wrap each half in waxed paper or foil.