Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (125 g) all-purpose flour
- 1 1/4 cups (300 ml) whole milk
- 2 large eggs
- 2 tbsp (28 g) unsalted butter, melted (plus more for the pan)
- 1/4 tsp kosher salt
- 1 cup (about 170 g) kimchi, drained and chopped
- 1 tsp neutral oil (canola, grapeseed, avocado)
- 1 1/2 cups (150 g) shredded sharp cheddar
- 4 scallions, thinly sliced
- 2 tbsp mayonnaise
- 1 tsp sriracha
- 1/2 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
Do This
- 1) Whisk/blend flour, milk, eggs, melted butter, and salt; rest batter 20 minutes.
- 2) Cook 4 crepes in a buttered 10-inch (25 cm) nonstick skillet over medium heat.
- 3) Sauté drained chopped kimchi in 1 tsp oil over medium-high heat for 2–3 minutes; cool slightly.
- 4) Mix mayo + sriracha + sesame oil for a quick drizzle.
- 5) Fill each crepe with cheddar, warm kimchi, and scallions; fold into quarters.
- 6) Warm folded crepes in the skillet over medium-low until cheddar melts (1–2 minutes per side).
- 7) Finish with sesame seeds and a tiny drizzle of sriracha-mayo; serve hot and gooey.
Why You’ll Love This Recipe
- Big flavor, simple steps: Tangy kimchi + sharp cheddar is an easy, crowd-pleasing combo.
- Gooey and crisp: The crepe stays tender while the filling melts and the edges get lightly toasted.
- Perfect for any meal: Works for brunch, lunch, or a quick dinner with a simple salad.
- Customizable heat: Keep it mild or add more sriracha-mayo for extra punch.
Grocery List
- Produce: scallions
- Dairy: whole milk, unsalted butter, sharp cheddar cheese
- Pantry: all-purpose flour, kosher salt, neutral oil, kimchi, mayonnaise, sriracha, toasted sesame oil, toasted sesame seeds
Full Ingredients
Crepe Batter
- 1 cup (125 g) all-purpose flour
- 1 1/4 cups (300 ml) whole milk
- 2 large eggs
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled (plus 1–2 tsp butter for cooking the crepes)
- 1/4 tsp kosher salt
Kimchi-Cheddar Filling
- 1 cup (about 170 g) kimchi, drained well and chopped into bite-size pieces
- 1 tsp neutral oil (canola, grapeseed, avocado)
- 1 1/2 cups (150 g) shredded sharp cheddar cheese
- 4 scallions, thinly sliced (separate whites and greens if you want a milder bite)
Sriracha-Mayo Drizzle
- 2 tbsp mayonnaise
- 1 tsp sriracha (add up to 2 tsp for more heat)
- 1/2 tsp toasted sesame oil
- 1 tsp water (optional, to thin for a neater drizzle)
To Finish
- 1 tsp toasted sesame seeds
- Extra sliced scallion greens (optional)
Step-by-Step Instructions
Step 1: Make the crepe batter
In a blender, combine the flour, milk, eggs, melted butter, and salt. Blend for 15–20 seconds until smooth. (No blender? Whisk in a bowl: whisk eggs + milk first, then whisk in flour and salt until smooth, and finally whisk in melted butter.)
Let the batter rest for 20 minutes at room temperature. This helps the flour hydrate so your crepes cook up tender instead of rubbery.
Step 2: Prep the filling ingredients
Drain the kimchi well (too much liquid can make the crepe soggy), then chop it into bite-size pieces. Shred the cheddar if needed. Slice the scallions thinly.
Step 3: Sauté the kimchi for deeper flavor
Heat a skillet over medium-high heat for 1 minute. Add the 1 tsp neutral oil, then add the chopped, drained kimchi.
Cook for 2–3 minutes, stirring often, until the kimchi looks a little drier and lightly caramelized at the edges. Transfer to a bowl and set aside.
Step 4: Cook the crepes
Wipe out the skillet if needed, then set it over medium heat. Add about 1/4 tsp butter and swirl to coat.
Pour in 1/3 cup (80 ml) batter and immediately swirl the pan to spread it into a thin layer. Cook until the top looks mostly set and the edges lift easily, about 45–60 seconds. Flip and cook the second side for 15–20 seconds.
Transfer to a plate. Repeat with the remaining batter, buttering the pan lightly as needed, to make 4 crepes.
Step 5: Mix the sriracha-mayo
In a small bowl, stir together the mayonnaise, sriracha, and toasted sesame oil. If you want a finer drizzle, stir in 1 tsp water to loosen the sauce.
Step 6: Fill and fold the crepes
Lay one crepe on a cutting board or plate. Sprinkle about 1/3 cup (about 38 g) cheddar over half the crepe. Spoon about 1/4 cup sautéed kimchi on top, then add a small handful of scallions.
Fold the crepe in half, then fold again into quarters (a triangle). Repeat with the remaining crepes.
Step 7: Warm until melty and gooey, then finish
Return the folded crepes to the skillet over medium-low heat. Warm for 1–2 minutes per side until the cheddar is fully melted and the outside is lightly toasted. Work in batches if your pan is small.
Plate the crepes and sprinkle with 1 tsp toasted sesame seeds. Add a tiny drizzle of sriracha-mayo (a little goes a long way), and finish with extra scallion greens if you like. Serve immediately while the filling is gooey.
Pro Tips
- Drain kimchi well: Press it lightly in a sieve or squeeze gently with clean hands to remove excess liquid. This keeps the crepes from getting soggy.
- Keep the heat moderate for crepes: If the pan is too hot, the batter sets before you can swirl it thinly. Aim for medium heat and adjust as you go.
- Shred your own cheddar: Pre-shredded cheese often contains anti-caking agents that can melt less smoothly. Freshly shredded cheddar gives the gooey pull you want.
- Use medium-low to melt the filling: Once folded, gentler heat melts the cheese without over-browning or drying out the crepe.
- Drizzle lightly: The sauce is bold; start with a small amount so it doesn’t overpower the kimchi-cheddar balance.
Variations
- Add an egg: Top each finished crepe with a fried egg (cook to your preference) for a more filling brunch.
- Swap the cheese: Use half cheddar and half mozzarella for extra stretch, or use Monterey Jack for a milder melt.
- Make it meatier: Add 1/2 cup (about 75 g) cooked, crumbled bacon or diced ham to the filling.
Storage & Make-Ahead
Crepes: Cooked crepes can be made ahead and refrigerated (stacked with parchment between) in an airtight container for up to 2 days. Rewarm briefly in a dry skillet over medium for 10–15 seconds per side to make them pliable.
Filling: Sautéed kimchi keeps well refrigerated for up to 3 days. Assemble crepes just before serving for the best texture.
Reheating assembled crepes: Reheat in a skillet over medium-low for 2–3 minutes per side until hot and melty. (Microwave reheating works in a pinch, 30–45 seconds, but the crepe will be softer and less crisp.)
Nutrition (per serving)
Approximate, per 1 filled crepe: Calories: 430; Protein: 18 g; Fat: 25 g; Carbohydrates: 32 g; Fiber: 2 g; Sugars: 5 g; Sodium: 950 mg.
