Asian Egg Crepes with Hatch Chile Fajita Filling

Name: Asian Egg Crepes with Hatch Chile Fajita Filling
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: Mexican,
Ingredients: 2/3 cup flour; 2 tbsps cornstarch; 1/2 tsp Sicilian Sea Salt; 1 1/2 cups warm water; 1/2 tsp toasted sesame oil; 1 tbsp vegetable oil divided; 4 eggs divided; 3 tbsps lime juice plus lime wedges to serve; 3 tbsps vegetable oil divided; 1 tbsp honey; 2 tsps Garlic Powder; 1 tsp Sicilian Sea Salt; 1/2 tsp Black Pepper Coarse Ground; 1 pound skirt steak trimmed; 1 medium onion sliced; 1 medium Hatch chile pepper sliced; 1 can (14 1/2 oz) fire roasted diced tomatoes undrained; 2 tsps Chile Pepper Ancho; 1 tsp Cumin Ground; 1 cup shredded Monterey Jack cheese; 1 medium ripe avocado peeled, pitted and sliced; 2 tbsps chopped fresh cilantro

A fusion of the Chinese egg crepe and the New Mexican 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 McCormick® Garlic Powder, Ancho Chile and Cumin. Wrap up b... Read More Read Less

30m

PREP TIME

45m

COOK TIME

375

CALORIES

22

INGREDIENTS

Servings: 8 (1/2 crepe)

Ingredients

Crepes
2/3 cup flour
2 tablespoons cornstarch
1/2 teaspoon Sicilian Sea Salt
1 1/2 cups warm water
1/2 teaspoon toasted sesame oil Substitutions available
- vegetable oil
1 tablespoon vegetable oil, divided
4 eggs, divided
Hatch Chile Fajita FIlling
3 tablespoons lime juice, plus lime wedges to serve
3 tablespoons vegetable oil, divided
1 tablespoon honey
2 teaspoons McCormick® Garlic Powder
1 teaspoon Sicilian Sea Salt
1/2 teaspoon McCormick® Coarse Ground Black Pepper
1 pound skirt steak, trimmed
1 medium onion, sliced
1 medium Hatch chile pepper, sliced
1 can (14 1/2 ounces) fire roasted diced tomatoes, undrained
2 teaspoons McCormick Gourmet™ Ancho Chile Pepper
1 teaspoon McCormick® Ground Cumin
1 cup shredded Monterey Jack cheese
1 medium ripe avocado, peeled, pitted and sliced
2 tablespoons chopped fresh cilantro

KEY PRODUCTS

INSTRUCTIONS

1 For the Crepes, mix flour, cornstarch and sea salt in 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 tablespoon of the oil, honey, garlic powder, sea salt and pepper in small bowl. Reserve 2 tablespoons marinade in bowl. Pour remaining marinade over steak in large resealable plastic bag; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
3 Heat remaining 2 tablespoons 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 chile pepper to skillet; cook 2 to 3 minutes or until softened. Stir in tomatoes, reserved marinade, ancho chile pepper and cumin. Bring to boil. Cook 5 to 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 the crepes, brush about 1/2 teaspoon of the oil in 12-inch nonstick skillet on medium-low heat. Pour about 1/3 cup of the batter into skillet, tilting to evenly cover bottom of skillet. Cook 2 to 3 minutes or until bottom of crepe begins to brown.
7 Lightly beat 1 egg in small bowl then pour over crepe in pan in even layer to cover crepe. Continue to cook 1 to 2 minutes or until egg is just set. Using a flexible spatula, carefully turn crepe over. Cook 2 to 3 minutes or until crepe is lightly browned and crispy. Place crepe, egg side down, on cutting board. Repeat with remaining batter and eggs.
8 To assemble, spoon 1 cup of the Fajita Filling and 1/4 each of the shredded cheese, avocado and cilantro down the center of the non-egg side of each crepe. Fold or roll crepe to enclose filling. Serve immediately with lime wedges.

TIPS AND TRICKS

Make Ahead Tip : Crepes 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 crepes in a hot, oiled skillet, turning to crisp both sides.

Test Kitchen Tip : To take your crepe on-the-go, cut filled crepe in half then wrap each half in waxed paper or foil.

Test Kitchen Tip : Hatch chile peppers are grown in Hatch Valley, New Mexico. They are long and slender with meaty flesh and medium heat. If unavailable, substitute an Anaheim chile pepper.