Korean Gochujang Egg Crepes with Sesame Spinach and Crispy Bacon

Ingredients

• 3/4 cup all-purpose flour, for crepe batter
• 3 large whole eggs, 1 for batter, 2 for filling
• 3/4 cup milk, whole milk preferred
• 1/4 cup water, for crepe batter
• 2 tbsp butter, melted, divided for crepes and spinach
• 4 strips bacon strips, breakfast bacon
• 1 1/2 tbsp gochujang (Korean red chili paste), adds signature spice
• 1 1/2 cups fresh spinach, loosely packed
• 1 tsp sesame oil, toasted variety
• 1 tbsp white sesame seeds, for garnish
• 1/2 tsp soy sauce, for spinach seasoning
• 1 clove garlic clove, minced
• 1/4 tsp salt, for batter and filling
• 1/8 tsp white pepper, freshly ground
• 2 stalks scallions, sliced for garnish, optional

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.