Jianbing (Chinese Crepe)

Name: Jianbing (Chinese Crepe)
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1/2 cup Mung bean flour; 1/2 cup All-purpose flour; 1.5 cups Water; 2 Large eggs; 2 tbsp Sweet bean sauce (Tianmianjiang) or Hoisin sauce; 1 tbsp Chili oil or paste (Lao Gan Ma); 2 Scallions (finely chopped); 1 tbsp Cilantro (chopped); 2 Fried wonton wrappers (Bao Cui - for crunch)

A savory, crispy crepe folded with eggs, sauces, and a crunchy fried cracker.

30 minutes

Serves 4

Breakfast/Street

Contains common allergens

Egg Wheat

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Instructions

6 steps

1
Make the Batter: In a bowl, whisk together the mung bean flour, all-purpose flour, and water until completely smooth. Let the batter rest for 10 minutes.

2
Pour the Crepe: Heat a large non-stick crepe pan or flat griddle over medium-low heat. Brush very lightly with oil. Pour 1/2 cup of the batter onto the pan and immediately use a crepe spreader or the back of a ladle to spread it into a very thin, even circle.
3
Add the Egg: As the batter just begins to set (about 1 minute), crack an egg directly onto the crepe. Quickly spread the egg evenly over the entire surface of the crepe using a spatula.
4
Garnish and Flip: While the egg is still wet, sprinkle the chopped scallions and cilantro generously over the top. Once the egg sets and the edges of the crepe pull away from the pan, carefully flip the entire crepe over.
5
Sauce and Crunch: Brush the now upward-facing cooked side heavily with the sweet bean sauce and chili oil. Place the crispy fried wonton wrappers directly in the center.
6
Fold and Serve: Fold the sides of the crepe over the crispy wrappers to form a neat rectangle. Fold it in half once more, remove from the pan, and eat immediately while it is hot, chewy, and crunchy.

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