Ingredients:
For the Batter
1 1/3 cups(180 grams) all-purpose flour
1/2 cup(65 grams) rye flour
1/4 cup(30 grams) tapioca or potato starch
1 teaspoongranulated sugar
1 teaspoonkosher salt
For the Sauce
3 tablespoons(45 grams) Greek yogurt or crème fraîche
2 tablespoons(44 grams) gochujang
2 teaspoons(10 grams) Dijon mustard
1/4 teaspoonfreshly ground black pepper
1/4 teaspoongranulated sugar
1/8 teaspoonground allspice
1 garlic clove, smashed and peeled
For the Browned Kimchi Pork
3 tablespoonstoasted sesame oil
9 ounces(260 grams) ground pork
1 cup(185 grams) drained kimchi, finely chopped
1/4 teaspoonfreshly ground black pepper
3 scallions, finely diced
For the Filling
4 large eggs
2 cupsFlamin’ Hot Cheetos, loosely packed
4 slices Gouda cheese
4 slices Monterey Jack cheese
Directions:
In a blender, blend the all-purpose flour, rye flour, tapioca starch, sugar, salt, and 1⅔ cups (400 grams) of water on high speed for 2 minutes, until smooth. Cover with plastic wrap and let rest for at least 1 hour, or overnight in the fridge.
Meanwhile, prepare the fillings. In a bowl, mix together the yogurt, gochujang, mustard, black pepper, sugar, allspice, and garlic. Set aside, but remember to remove the smashed garlic before using.
In a small pot or skillet (preferably nonstick) over medium-high heat, heat the sesame oil. Add the ground pork, breaking it into small bits with a wooden spoon, and cook until well browned on all edges, about 5 minutes. Add the kimchi and black pepper. Cook, stirring occasionally, until most of the moisture has evaporated and the kimchi is starting to brown around the edges, another 5 minutes. Transfer to a bowl and mix in the scallions.
Heat up a large flat round griddle or crêpe pan (mine is 13 inches wide) over medium heat. (If your griddle isn’t nonstick, rub it with a little vegetable oil.) When a drop of batter sizzles when it hits the surface, it’s ready. Pour about a quarter of the batter—this amount will vary depending on the size of your pan—onto the griddle. Immediately, with a metal pastry cutter, slowly spread the batter out until it covers the entire pan. After a few seconds, once the batter solidifies, crack one egg in the middle. Use the pastry cutter to roughly mix up the yolk and white, then spread it out to cover the entire diameter of the crêpe.
Let the crêpe cook for 3 to 4 minutes, just until it starts to take on some faint browning on the first side. Turn off the heat and flip the crêpe over. With a pastry brush, brush an even layer of the gochujang sauce over the entire surface. Scatter a scant ¼ cup of the pork-kimchi mixture in the center (creating a roughly 6-inch square). Add a slice of Monterey Jack cheese, then evenly scatter about a scant ½ cup of Cheetos on top of the cheese. Top the Cheetos with a slice of Gouda. Fold one corner of the crêpe over (it should partially cover the cheese) and gently press on it with a spatula so it sticks to the melting cheese, then fold the opposite corner over as well, gently pressing to stick. Then finally fold the remaining two sides over to enclose.
Transfer into a paper bag (street-style) or a plate and eat immediately.