Korean Gochujang Egg Crepes with Sesame Spinach and Crispy Bacon

Ingredients

• 0.75 cup all-purpose flour, for crepe batter
• 3 large whole eggs, 1 for batter, 2 for filling
• 0.75 cup milk, whole milk preferred
• 0.25 cup water, for crepe batter
• 2 tbsp butter, melted, divided for crepes and spinach
• 4 strips bacon strips, breakfast bacon
• 1.5 tbsp gochujang (Korean red chili paste), adds signature spice
• 1.5 cups fresh spinach, loosely packed
• 1 tsp sesame oil, toasted variety
• 1 tbsp white sesame seeds, for garnish
• 0.5 tsp soy sauce, for spinach seasoning
• 1 clove garlic clove, minced
• 0.25 tsp salt, for batter and filling

Instructions

1. 1

   Make crepe batter: Whisk together flour and salt in a bowl. Create a well and add 1 egg, then gradually whisk in milk and water until smooth. Stir in 1 tbsp melted butter. Let rest 10 minutes.

2. 2

   While batter rests, cook bacon in a skillet over medium heat until crispy (about 8-10 minutes). Transfer to paper towels, crumble when cool.