spicy asian breakfast crepes

This savory crepe is inspired by jianbing, a savory/spicy/crunchy Chinese street-food breakfast that’s starting to make its way stateside. Doubling up on the crepes makes them easier to turn for an impressive inside-out effect.

Canola oil

8 ready-to-use 9½- to 10-inch French-style crepes (such as Melissa’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 both)

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 crisp wonton strips (such as Fresh Gourmet) Sriracha hot sauce (optional)

1. Preheat oven to 200°F. Place a baking sheet in oven.

2. Heat a large nonstick skillet or griddle pan over medium heat. Lightly brush with oil. Stack 2 crepes 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. Fold up bottom onethird. On this fold, spread 2 tsp hoisin and 2 tsp chile-garlic sauce. Top with 3 Tbsp kimchi and about 1 ⁄ cup 3 wonton strips. Fold up (as you would fold a letter). Cut in half crosswise. Place in oven to keep warm. Repeat with remaining ingredients. Serve with sriracha, if desired. Serves 4.