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

1. Combine milk, egg, salt, flour and butter. Mix evenly.

2. Add AJI-NO-MOTO® (MSG) and  mix till the sauce gets consistency.

3. Sift the entire mixture till a finer consistency.

4. On a flat pan, add thin layer of butter.

5. Ladle in crepe mixture.

6. Cook for 1 minute on each side.

For the filling

1. Fry onion, garlic, beef tenderloin and green capsicum with oil.

2. Add in salt, black pepper, smoked paprika and AJI-NO-MOTO® (MSG).

3. Add canned tomato and coriander.

4. Add cheddar cheese and set aside.

5. Add filling on crepe, and wrap it up.

6. Topped with filling, and garnish with coriander.

7. Serve!