Asian Egg Crêpes with Hatch Chili Fajita Filling | Club House

Ingredients

• <b>Crêpes</b>
• 2/3 cup (150 ml) flour
• 2 tbsp (30 ml) cornstarch
• 1/2 tsp (2 ml) sea salt grinder (club house)
• 1 1/2 cup (375 ml) warm water
• 1/2 tsp (2 ml) sesame oil or vegetable oil
• 1 tbsp (15 ml) vegetable oil, divided
• 4 eggs, divided
• <b>Hatch Chili Fajita Filling</b>
• 3 tbsp (45 ml) lime juice
• 3 tbsp (45 ml) vegetable oil, divided
• 1 tbsp (15 ml) liquid honey bear (billy bee/)
• 2 tsp (10 ml) organic garlic powder (mccormick )
• 1 tsp (5 ml) sea salt grinder (club house)
• 1/2 tsp (2 ml) black pepper coarse grind (mccormick )
• 1 pound (500 g) skirt steak, trimmed
• 1 medium onion, sliced
• 1 medium Hatch chili pepper, sliced
• 1 can (398 ml) fire roasted diced tomatoes, undrained
• 2 tsp (10 ml) chili pepper ancho (mccormick )
• 1 tsp (5 ml) cumin ground (mccormick )
• 1 cup (250 ml) shredded Monterey Jack cheese
• 1 medium ripe avocado, peeled, pitted and sliced
• 2 tbsp (30 ml) chopped fresh cilantro
• Lime wedges to serve