Ingredients:
\n For the Batter
\n 1 1\/3 cups(180 grams) all-purpose flour
\n 1\/2 cup(65 grams) rye flour
\n 1\/4 cup(30 grams) tapioca or potato starch
\n 1 teaspoongranulated sugar
\n 1 teaspoonkosher salt
\n For the Sauce
\n 3 tablespoons(45 grams) Greek yogurt or cr\u00e8me fra\u00eeche
\n 2 tablespoons(44 grams) gochujang
\n 2 teaspoons(10 grams) Dijon mustard
\n 1\/4 teaspoonfreshly ground black pepper
\n 1\/4 teaspoongranulated sugar
\n 1\/8 teaspoonground allspice
\n 1 garlic clove, smashed and peeled
\n For the Browned Kimchi Pork
\n 3 tablespoonstoasted sesame oil
\n 9 ounces(260 grams) ground pork
\n 1 cup(185 grams) drained kimchi, finely chopped
\n 1\/4 teaspoonfreshly ground black pepper
\n 3 scallions, finely diced
\n For the Filling
\n 4 large eggs
\n 2 cupsFlamin’ Hot Cheetos, loosely packed
\n 4 slices Gouda cheese
\n 4 slices Monterey Jack cheese<\/p>\n
Directions: <\/p>\n
In a blender, blend the all-purpose flour, rye flour, tapioca starch, sugar, salt, and 1\u2154 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.
\nMeanwhile, 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.
\nIn 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.
\nHeat up a large flat round griddle or cr\u00eape 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\u2019s ready. Pour about a quarter of the batter\u2014this amount will vary depending on the size of your pan\u2014onto 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 cr\u00eape.
\nLet the cr\u00eape 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 cr\u00eape over. With a pastry brush, brush an even layer of the gochujang sauce over the entire surface. Scatter a scant \u00bc 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 \u00bd cup of Cheetos on top of the cheese. Top the Cheetos with a slice of Gouda. Fold one corner of the cr\u00eape 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.
\nTransfer into a paper bag (street-style) or a plate and eat immediately. <\/p>\n","protected":false},"excerpt":{"rendered":"
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 cr\u00e8me fra\u00eeche 2 tablespoons(44 grams) gochujang 2 teaspoons(10 grams) Dijon mustard 1\/4 teaspoonfreshly ground black pepper 1\/4 teaspoongranulated… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1694","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1694"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1694\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}