Mandy Lee’s Flamin’ Hot Cheetos Jianbing | In The Kitchen With | Food52

Food52 resident Mandy Lee is back with a unique take on the jianbing that’s got an unexpected ingredient: Cheetos. The crepe of this jianbing has a soft supple body with a slight chew, marbled with a beaten egg, flipped, and brushed with a creamy sauce of gochujang and Greek yogurt. Toasty bits of kimchi and pork with Flamin’ Cheetos between two slices of cheese make the delicious filling. GET THE RECIPE ►► https://f52.co/39TKW4t

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PREP TIME: 1 hour
COOK TIME: 20 minutes
MAKES: about 4

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 teaspoon granulated sugar
1 teaspoon kosher salt

For the Sauce
3 tablespoons (45 grams) Greek yogurt or crème fraîche
2 tablespoons (44 grams) gochujang
2 teaspoons (10 grams) Dijon mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated sugar
1/8 teaspoon ground allspice
1 garlic clove, smashed and peeled

For the Browned Kimchi Pork
3 tablespoons toasted sesame oil
9 ounces (260 grams) ground pork
1 cup (185 grams) drained kimchi, finely chopped
1/4 teaspoon freshly ground black pepper
3 scallions, finely diced

For the Filling
4 large eggs
2 cups Flaming Hot Cheetos, loosely packed
4 slices gouda cheese

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