Crepes:
- 1 cup Kamut Flour
- 2 Eggs
- 1/2 cup Milk
- 1/2 cup Water (plus a bit more)
- 2 tablespoons Olive Oil
- Salt
Whisk together the eggs, oil, milk and water. Add the salt the flour and make a well in it. Whisk in the liquid until totally smooth.
On a medium heat in a crepe pan or a non-stick frying pan pour out 1/3 of a cup of batter at a time and swirl it around making it as thin as possible. Cook for a minute on each side.
If you notice the batter thickening up, whisk in more water, a little at a time.
Makes 8 crepes.
Filling:
- 1/2 a Red Pepper, cut into strips
- 1 Shallot, sliced
- 1 clove Garlic, diced
- 2 teaspoons Olive Oil
- 1 tablespoon Chili Powder
- Hot Sauce to taste
- 2 Grilling Steaks, cut into strips
- 1 Tomato, sliced
- 1 cup Monterey Jack cheese, grated
- 1 Avocado, mashed
- 1/2 cup Sour Cream
Sauté the pepper, shallot and garlic in the olive oil, adding the chili powder and hot sauce. When soft, add the steak strips and cook until tender.
Taking pairs of crepes, fill with 1/4 of the meat mixture, a couple of tomato slices and 1/4 cup cheese. Grill the "sandwich" until the crepe is crispy and the cheese has melted. Serve with the mashed avocado and sour cream.
(Serves 2)
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