Ingredients
- For the pancakes100 g flour T65 (Le Moulin)200 g buckwheat flour25 ml olive oil120 ml water1 pinch saltFor the sauce200 g Greek yoghurt½ garlic clove, crushed1 bunch of coriander, stems finely minced (keep the leaves for decoration)½ tbsp cumin powderFleur de sel or salt with spices from BertrandPepper½ lime, juice1 tsp mustard or chilli sauce, to spice up the sauce, to tasteFor the filling100 g double cream50 g Greek feta cheese, crumbled1 red onion, thinly sliced into half rings1 avocado, cubed1 handful of grated carrot1 lime, juiceCoriander leaves
Instructions
The pancakes
1. Whisk together the 2 flours, oil, water and salt.
2. Cover and let stand for 1 hour.
3 . Divide the dough into 8 balls, roll out thinly with a rolling pin and pan-fry without fat for one minute on each side.
The sauce
1. Mix the yoghurt with the garlic, chopped coriander stems, cumin, salt and pepper and lime juice.
2. Add a little mustard or chilli sauce if you like it spicy.
Serve
1. Spread a tablespoon of double cream on each Fajita, then garnish with the ingredients for the filling. Fold in half and eat with your hands.
2. Serve the sauce on the side.
3. Fold fajitas in half and eat with your hands.
