Ingredients
Canola oil
8 ready-to-use 9½- to 10-inch French-style crepes (such as Frieda’s)
4 large eggs, room temperature, lightly beaten
2 bunches green onions, thinly sliced
1 cup cilantro leaves
2 Tbsp sesame seeds (black, regular or a combination)
8 tsp hoisin sauce, divided
8 tsp chile-garlic sauce, divided
¾ cup drained kimchi or other Asian-style pickled vegetables
1 (3.5-oz) package wonton strips (such as Fresh Gourmet)
Sriracha hot sauce (optional)
Preparation
Preheat oven to 200°F. Place a baking sheet in oven.
Heat a large nonstick skillet or griddle pan over medium heat. Lightly brush with oil. Stack 2 crepes and place in pan. Add one-quarter of eggs, spreading to cover surface of crepe. Sprinkle with one-quarter of onions, ¼ cup cilantro and 1½ tsp sesame seeds. Cook 2 minutes or until egg sets. Flip and press down with back of a spatula.
