Green Onion Stuffed Breakfast Pancakes

Ingredients:

• 1.5 cups premium flour + extra for dusting
• 0.5 cups of boiling water
• 1/4 cup dark sesame oil
• 5 green onions, thinly sliced
• 8 slices of bacon
• Vegetable oil, for frying
• 2 tbsp. whole milk
• 8 large eggs
• 1 cup grated sharp cheddar
• 1/4 cup fresh cilantro leaves

Preparation:

1. In a large bowl, combine the flour with 1 teaspoon of salt. Add boiling water and stir with a silicone spatula until smooth. If the dough is dry, add an additional 2 tablespoons of water (not boiling water). When the dough has cooled sufficiently, knead it on a lightly floured surface until elastic but firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
2. Meanwhile, combine sesame oil and green onions in a small bowl and set aside.
3. Divide the dough into 4 pieces and keep covered. Roll each piece into a 18 cm diameter, 0.2 cm thick circle. Spread a quarter of the green onion mixture evenly over each circle of dough. Roll the dough tightly into a log. Roll it up into a snail shape, cover, and set aside. Repeat with the remaining pieces of dough and green onion mixture.
4. On a floured work surface, flatten each dough snail with your hand, then roll it out with a floured rolling pin into a thin circle 20 cm in diameter. Carefully transfer the crepes to a large baking sheet lined with parchment paper. If you need to stack the crepes, use parchment paper between them to prevent them from sticking together. Cover and refrigerate for 1 hour.
5. Heat a large nonstick skillet over medium heat and add the bacon. Cook, turning once, until crisp, 12-15 minutes. Transfer to a paper towel-lined plate. Discard any rendered fat in the skillet.
6. Heat a medium frying pan over medium-high heat. Add a small amount of vegetable oil. Add 1 sheet of dough and fry until golden brown and crispy, with brown spots, 1-2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed.
7. Return the skillet with the rendered bacon fat to low heat. In a medium bowl, whisk together the milk, eggs, and a generous pinch of salt and black pepper. Pour the egg mixture into the skillet and cook, stirring and scraping the sides and bottom of the pan as needed, until small clumps of set egg form, 6-8 minutes. Turn off the heat and carefully stir in the cheddar.
8. Divide the cheesy fried egg among 4 crepes, carefully spreading it over one half of each crepe. Top the fried egg with bacon and sprinkle with cilantro. Fold each crepe in half, then in half again.