⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup All-purpose flour
• 2 tbsp Granulated sugar
• 1/4 tsp Salt
• 2 large Eggs
• 1 cup Milk
• 2 tbsp Melted butter
• 1/2 cup, chopped Kimchi
• 1/2 cup Lemon curd

📖 Instructions

1. First things first, let's tackle that kimchi! If using store-bought kimchi, give it a good chop to distribute the flavor evenly. If making your own (and kudos to you!), ensure it's well-fermented for that delightful tang. Drain any excess liquid before proceeding. It's amazing how much liquid kimchi can hold!
2. Next, whisk together the flour, sugar, and salt in a large bowl. Don't rush this step; getting these dry ingredients fully combined is key for a smooth batter! Oh, and a little tip – use a sifter to avoid any pesky lumps.
3. In a separate bowl, whisk together the eggs, milk, and melted butter. Don't over-whisk, or you'll introduce too much air, which can lead to tough crepes. Gentle is the name of the game here. It's like making a delicate dance partner, you want to be tender and subtle.
4. Now comes the fun part – adding flavor! Gently fold in the chopped kimchi. I prefer to keep the pieces fairly small for even distribution in every delicious bite. You do you, though. Experiment to your heart’s content!
5. Using a blender (or a food processor if that’s more your style!), combine the lemon curd ingredients. Make sure everything is smooth; it’s delightful how the creamy texture creates a lovely contrast to the kimchi. Strain the mixture through a fine-mesh sieve to catch any seeds or unwanted bits for the ultimate smoothness! Don't skip this step!
6. Heat a non-stick skillet over medium heat. Lightly grease it with butter or oil; it's a fine line between keeping the pan non-stick and avoiding excess grease. It's a good idea to test it by pouring a small amount of batter to see if the crepe sets immediately. You'll want to adjust the heat if it sets too quickly (reduce it) or too slowly (raise it).
7. Pour 1/4 cup of batter onto the hot skillet. Tilt the pan to spread the batter evenly into a thin circle. Cook for 1-2 minutes per side, or until golden brown and cooked through. The edges will gently lift from the pan as they’re ready. Don't worry if there are some slight imperfections – that only adds to their charm, like a beautiful old wooden table or a very old dog.
8. Repeat this process with the remaining batter. Keep the cooked crepes warm under a clean kitchen towel or in a low oven while you continue cooking.
9. To serve, spread a generous spoonful of the lemon curd on each crepe. It's amazing how these two flavors complement each other and really shine!
10. Roll up or fold the crepes in quarters, and serve immediately. Garnish with extra kimchi for those who aren't afraid of a little heat. And if some lemon zest floats your boat, feel free to sprinkle some on top. The possibilities are endless! It's like making a delicious little art piece for your taste buds!

📝 Notes

• For a less spicy crepe, reduce the amount of kimchi. For extra-spicy, add more!