Start by preparing your wonton crackers. Take a wonton wrapper and lightly brush one side with water. Attach another wrapper on top and press down firmly using a rolling pin to seal them together. This will create a delightful crunch once they are fried. Carefully cut two lines into the middle to help them fry evenly. Repeat this process for the remaining wrappers—this should yield about eight pairs in total.

Next, heat a generous amount of cooking oil in a wok or deep frying pot. Using a thermometer, bring the temperature up to 180°C (360°F). Once the oil is ready, gently slide in the sealed wonton wrappers.

You’ll want to flip them occasionally until both sides achieve a lovely golden-brown color. This process usually takes about 2-3 minutes. Be careful not to overdo it, as burnt crackers will ruin your meal. Once done, transfer the crispy treats onto a plate lined with kitchen paper to absorb excess oil.

While your crackers cool, it’s time to focus on the crepe batter. In a mixing bowl, combine the all-purpose flour and whole wheat flour. Gradually pour in the water while whisking to avoid any lumps. You want a smooth batter that’s runny yet velvety—this is what gives the crepes their delicate texture.

Now, let’s heat a non-stick frying pan over medium-low heat. A pan size of approximately 28 cm (11 inches) works best for even cooking. When it’s warm but not too hot (you should be able to touch it comfortably), pour in about a quarter of your batter. Tilt the pan to ensure the batter spreads evenly across the surface.

Watch closely as the batter cooks; when you see that there’s no runny liquid remaining, it’s time to crack an egg right in the center. Using the back of a spoon, gently break the yolk and spread it over the crepe. Sprinkle toasted sesame seeds and chopped scallions on top for added flavor.

Once the crepe seems firm enough and can easily slide in the pan, carefully flip it over. A handy trick is to slide the crepe onto the underside of a large lid before placing it back in the pan to finish cooking.

After flipping the crepe, turn off the heat. The residual heat will finish cooking the egg without making it rubbery. Brush the surface with soybean paste and chili garlic sauce according to your taste. For an extra burst of freshness, top with cilantro and lettuce leaves to balance out the flavors.

Now, lay two pieces of your fried crackers down the middle of the crepe. Fold the crepe over to envelop all the delicious fillings. Ah, perfection on a plate! Serve it immediately, and let the flavors wrap around you!

If you're short on time, don’t fret! You can fry the crackers ahead of time. Once they cool completely, store them in an airtight container for up to four days. The crepe batter can chill in the fridge overnight—just give it a good stir before using.