How to make crepe fajita

 How to make crepe fajita

 :Crepe loaf

• 1/2 1 cup (225 g) all-purpose flour. 2 cups (500 ml) of milk.
•  2 large eggs. A tablespoon (15 g) melted and cooled butter.
•  1/2 teaspoon (2.5 g) sugar. A teaspoon (5 g) of salt.
•  1/4 teaspoon (1.25 ml) liquid vanilla.

:Fajitas

• 1/2 kg (500 g) thinly sliced meat, or thinly sliced chicken breasts, a large onion, thinly sliced.
•  One large red bell pepper, cut into thin slices.
•  One large yellow bell pepper is cut into thin slices.
•  One large green bell pepper, cut into thin slices.
•  1/4 cup (62.5 ml) oil.
•  A tablespoon (15 g) unsalted butter at room temperature.
•  A tablespoon (15 g) tomato sauce. 
• A tablespoon (15 ml) of lemon juice.
•  2 tbsp (30 ml) water. 
• 2 teaspoons (10 g) red hot pepper powder. 
• A teaspoon (5 g) of ground cumin. 
• A teaspoon (5 g) of smoked paprika.
•  A teaspoon (5 g) of garlic powder.
•  1/2 teaspoon (2.5 g) onion powder. 
• 1/2 teaspoon (2.5 g) sugar.
•  1/4 teaspoon (1.25 g) ground black pepper. 
• A teaspoon (5 g) of salt.

How to prepare crepe fajita

1. Put all the crepe ingredients in an electric mixer, mix well until the ingredients are combined.
2.  Put the dough in a bowl, wrap it in nylon paper, and refrigerate for 30 minutes.
3.  Heat a non-stick frying pan over medium heat, brush with a little butter.
4.  Distribute a quarter cup in the pan, stir in a circular manner so that the dough covers the bottom of the pan.
5.  Leave the dough for a minute, then turn it over to the other side, leave for a minute, then put it in a plate aside.
6.  Repeat the previous steps with the rest of the dough until you finish it.
7.  Put all the spices in a large bowl, add water and stir well.
8.  Add the steaks, lemon juice and a couple of tablespoons of oil, stir well until the ingredients are combined.
9.  Wrap the bowl, refrigerate for four hours.
10.  Heat a spoonful of oil in a large frying pan over medium heat, add the onion with a pinch of salt, stir five to eight minutes on low heat until yellow.
11.  Add half the butter, stir in the onion until light brown.
12.  Lift the onion into a bowl, set aside. 
13. Put the rest of the oil and butter in the same pan, leave until the butter melts. 
14. Add half the meat, stir for two to three minutes until it changes color, and then top up with onions.
15.  Add the rest of the meat, stir for a couple of minutes until it changes color, then lift it with the onion and the rest of the meat.
16.  Add the colored pepper in the same pan and half a teaspoon of salt, stir a couple of minutes. 
17. Add the onion, meat and tomato sauce, stir well a minute, then remove from heat.
18.  Roll out the crepes on a flat plate, spread the fajitas on the crepe semicircle, then shape into a triangle. 
19. Toast the fajita crepes in a non-stick pan on both sides, until crispy, then serve hot.