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."
(serves 4)

Canola oil
8 ready-to-use 9&1/2-10" French-style crepes (such as Mellissa's)
4 large eggs, room temp., lightly beaten
2 bunches green onions, thinly sliced
1 cup cilantro leaves
2 T. sesame seeds (black, regular, or both)
8 t. hoisin sauce, divided
8 t. chile-garlic sauce, divided
3/4 cup drained kimchi or other Asian-style picked veggies
1 (3.5oz.) package crisp wonton strips (such as Fresh Gourmet)
Sriracha hot sauce (optional)

Preheat oven to 200. Place a baking sheet in the oven. Heat a large nonstick skillet or griddle pan over med. heat. Lightly brush with oil. Stack 2 crepes in pan. Add one quarter of the eggs, spreading to cover surface of crepe. Sprinkle with one quarter of onions, 1/4 cup cilantro, and 1&1/2 t. sesame seeds. Cook 2 min. or until egg sets. Flip and press down with back of a spatula. Fold up bottom one-third. On this fold, spread 2 t. hoisin, and 2 t. chile-garlic sauce. Top with 3 T. kimchi and about 1/3 cup 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.

"The name of Jesus is the powerful prayer that leads us into His mighty presence."
Love,

Chef Deb