How to Make Meat Shawarma Crepes

Ingredients

• You can fill the crepe with any filling you like—chicken, meat, or sausage.
• You can also use this crepe batter recipe to make sweet crepes with chocolate and strawberries, or with any fruit you have available and prefer.

Method

1. Cut the shawarma meat into thin slices (about 400 g), place in a bowl and season with salt, black pepper, 1 teaspoon cumin and 1 teaspoon paprika or shawarma spice; add 2 cloves garlic, crushed, 2 tablespoons olive oil and the juice of half a lemon, mix well and let it absorb the marinade 10–15 minutes.
   Timers: 15 min
2. In a wide skillet over medium heat heat 1 tablespoon oil, then add sliced onion (optional) and sauté until softened; add the seasoned meat slices and stir continuously until cooked through and the edges are browned (about 6–8 minutes).
   Timers: 8 min
3. After the meat is cooked, add an extra pinch of shawarma spice or a mix of cumin and paprika, and if needed 1 teaspoon water or lemon juice to make a light sauce; cook for one more minute to let the flavors meld.
4. Prepare the crepes according to the recipe above: cook each crepe in a nonstick pan until golden on both sides and set aside, keeping warm.
5. To assemble, place 2–3 tablespoons of shawarma meat in the center of each crepe, add sliced pickles, chopped parsley, tomato slices and lettuce if you like, and spread garlic sauce or thinned tahini or garlic yogurt to taste.
6. Roll the crepe tightly into a roll or sandwich and return it to a hot pan without oil for 1–2 minutes per side until it holds together and gets a light browning.
   Timers: 2 min
7. Serve the meat shawarma crepes hot with garlic sauce or tahini and sides like pickles, fries or a salad.
8. When the crepe develops a light reddish color, flip it to the other side and cook until it develops color as well.