Jianbing (Chinese Savory Crepes)

• •1 cup All-purpose flour
• •1 cup Mung bean flour (or more all-purpose flour)
• •1.5 cups Water
• •1 tsp Salt
• •2 tbsp Vegetable oil (for cooking)
• •4 count Large eggs
• •1 cup Scallions, finely chopped
• •1 cup Fresh cilantro, finely chopped
• •1 tbsp Toasted white sesame seeds
• •1 cup Crispy fried wonton wrappers or 'Bao Cui' (fried dough stick bits)
• •2 tbsp Pickled mustard greens (Zha Cai), finely chopped (optional)
• •2 tbsp Hoisin sauce
• •1 tbsp Tianmianjiang (Sweet bean paste)
• •1 tbsp Water (for sauce)
• •1 tsp Sesame oil (for sauce)
• •to taste Chili oil (for drizzling, optional)

Instructions

1. 1

   Prepare the Batter: In a large bowl, whisk together all-purpose flour, mung bean flour (if using), water, and salt until smooth and lump-free. The consistency should be like thin pancake batter. Let the batter rest for at least 15 minutes while you prepare other ingredients. This allows the gluten to relax, resulting in a more tender crepe.

2. 2

   Prepare the Sauce: In a small bowl, combine hoisin sauce, tianmianjiang, 1 tbsp water, and sesame oil. Mix well until smooth. Set aside.

3. 3

   Prepare Toppings: Chop scallions and cilantro. If using plain wonton wrappers, fry them in a shallow pan with oil until golden and crispy, then break into smaller pieces. Have your sesame seeds and pickled mustard greens ready.

4. 4

   Cook the Jianbing (one at a time): Heat a large non-stick flat griddle or pan over medium-low heat. Lightly brush with vegetable oil.

5. 5

   Pour about 1/2 cup of batter onto the hot pan. Immediately use a T-shaped crepe spreader (or the back of a ladle) to spread the batter thinly and evenly into a large circle (about 10-12 inches in diameter).

6. 6

   Cook for about 1 minute until the edges start to dry and the batter is mostly set. Crack one egg directly onto the crepe. Use the spreader or back of a spoon to gently spread the egg evenly over the entire surface of the crepe.

7. 7

   Immediately sprinkle a generous amount of chopped scallions, cilantro, and a pinch of toasted sesame seeds over the egg.

8. 8

   Cook for another 1-2 minutes until the egg is mostly set. Carefully flip the crepe so the egg side is now facing down on the pan.

9. 9

   Working quickly, spread 1-2 tablespoons of the prepared savory sauce evenly over the cooked side of the crepe (which is now facing up). Add a handful of crispy wonton pieces and some chopped pickled mustard greens (if using) in the center.

10. 10

    Fold the Jianbing: Traditionally, it's folded into a square or a rectangle. Fold one side to the center, then the opposite side over it, creating a long rectangle. Or fold in half, then in half again.

11. 11

    Cook for another 30 seconds to warm through the fillings. Remove from the pan and serve immediately. Drizzle with chili oil if desired.

12. 12

    Repeat steps 4-11 for the remaining batter and fillings to make 3 more Jianbing.

Chef's Tips

• 💡Batter Consistency: The key to a good Jianbing is a thin, spreadable batter. If it's too thick, add a tablespoon of water at a time until it reaches the desired consistency. If it's too thin, add a teaspoon of flour.
• 💡Pan Temperature: Maintain a consistent medium-low heat. Too high, and the crepe will burn before the egg sets; too low, and it won't crisp up properly.
• 💡Spreading Technique: Practice makes perfect for spreading the batter thinly and evenly. A T-shaped crepe spreader is ideal, but the back of a ladle can also work with a circular motion.
• 💡Serve Immediately: Jianbing is best enjoyed hot and fresh, right off the griddle, when the crispy wontons are still crunchy.
• 💡Customization: Feel free to add other fillings like hot dogs, ham, or different pickled vegetables to suit your taste.