Mexican Beef Crepe
Ingredients
For the crepes
- 1 cup milk
- 2 eggs
- 1/4 tsp salt
- 5 ounces flour
- 3 tbsps butter
- 1 tsp Ac’cent or AJI-NO-MOTO® (MSG)
For the filling
- 1 pound (around 400g) beef tenderloin
- 1 onion
- 3 garlic cloves
- 1 green capsicum
- 1/2 pound (around 200g) canned tomato
- 1 1/2 ounces coriander
- 1 1/2 ounces cheddar cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika powder
- 1 tsp Ac’cent or AJI-NO-MOTO® (MSG)
- 1/2 cup oil
- Coriander for garnish
Directions
For the crepes
Combine milk, egg, salt, flour and butter. Mix evenly.
Add AJI-NO-MOTO® (MSG) and mix till the sauce gets consistency.
Sift the entire mixture till a finer consistency.
On a flat pan, add thin layer of butter.
Ladle in crepe mixture.
Cook for 1 minute on each side.
For the filling
Fry onion, garlic, beef tenderloin and green capsicum with oil.
Add in salt, black pepper, smoked paprika and AJI-NO-MOTO® (MSG).
Add canned tomato and coriander.
Add cheddar cheese and set aside.
Add filling on crepe, and wrap it up.
Topped with filling, and garnish with coriander.
Serve!
Umami comes from...
![](https://www.ajinomoto.com/cms_wp_ajnmt_global/wp-content/uploads/umamirecipes/png/tomato-750x679.png)
Tomatoes
Glutamate: 150-250mg/100g
![](https://www.ajinomoto.com/cms_wp_ajnmt_global/wp-content/uploads/png/beef-750x500.png)
Beef
Inosinate: 80mg/100g Glutamate: 10mg/100g
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