Crepas de Kimchi

Kimchi crepe stuffed with lentils and brown rice with poblano chiles, onions, and crema.

I've gotten plenty of practice making crepes at the restaurant because there's a cake of thirty stacked crepes we serve called "Mil Crepas". When I went to make some kimchi pancakes one morning, I decided to make them thin and stuff them with something. I put lentils and brown rice together in a pot to cook with a chile morita, bay leaves, and cumin seed.
The crepe batter was one egg, a handful of kimchi chopped small, a little flour, salt, crema and water. The consistency needed to be thin like milk so it could spread as much as possible when it hit the pan. When the crepes and the rice-lentils were done, I sauteed some julienned poblanos and onions in the crepe pan. Some of these went inside the crepe, others were strewn on top along with crema, cilantro, and parsley.

I swear it wasn't until I was rolling the crepes around the rice and beans that I realized I was also making a burrito. Burritos aren't really a part of the local food here, but the additional nod to mexico in this korean-french-mexican brunch made it more interesting for me.

-Kenny