Someone asked me for ideas for using leftover crêpes from my basic crêpe recipe. This recipe was the result of last Friday night’s “What do I have in the fridge?” dilemma. The answer included leftover crêpes. We both loved the dinner so much that I made it again for lunch the next day (except I used chicken the second time)!
This French twist on fajitas is a super simple, super-fast dinner or lunch for two. I am a Mexican food snob (more to come), but this fusion works. You can use large flour tortillas instead of the crêpes and the recipe can easily be doubled for sharing with friends.
French Fajitas with Avocado Crema
Servings: 2
Active time: 20 minutes
Cooking time: 13 minutes
Need: Food processor
Avocado Crema:
1 large ripe avocado
3 tablespoons light cream
1 teaspoon fresh lime juice
Salt
Fajitas:
2 savory crêpes (click here for the recipe or you can use flour tortillas)
1 boneless, thin steak (about ½-inch thick and less than ½ pound, 160 g) for pan-searing such as flat-iron, flank or skirt
OR about 1 ½ cups of shredded rotisserie chicken (about 200 g)
½ large red pepper
½ large yellow pepper
1 medium yellow or white onion
2 tablespoons vegetable oil
1 teaspoon onion powder
½ teaspoon cayenne pepper or piment d’espelette
Salt and pepper
Make the crema. In a food processor, place the avocado (pit and outside removed), cream,
lime juice and a pinch of salt. Pulse until well blended. Add more salt or lime juice if necessary and set aside
Salt and pepper the steak and cut into 1/2-inch strips. If using chicken, shred the chicken.
Cut the peppers in half, discard the seeds and cut into 1/2-inch strips. Cut the onion in half and then in 1/2 -inch slices. Put the veggies in a bowl and stir in the vegetable oil, onion powder, cayenne or Espelette pepper and a dash or two of salt.
Heat a large skillet over medium-high heat. Add the vegetables and let cook, stirring occasionally, for about 10 minutes or until the vegetables are tender, but not limp.
Push the vegetables to the side of the skillet and add the steak or chicken. If using steak, cook for 1-3 minutes, depending on how well you want your steak cooked, then stir with the vegetables. If using chicken, mix immediately with the vegetables and cook for 1 minute.
Turn off the heat. Place half of the mixture in the middle of each crêpe (or tortilla). Fold the sides of the crêpes over the mixture and spoon the avocado crema on top of the crêpe (this will keep the crêpe ‘packets’ closed). Serve with shredded cheddar cheese.
And bon appétit!
