Jianbing (Chinese Savory Crepes)
A popular savory street crepe, often filled with egg, crispy wonton, scallions, and a savory sauce. Perfect for a hearty breakfast or a light main meal.
Ingredients
- •1 cup All-purpose flour
- •1/4 cup Mung bean flour (or more all-purpose flour)
- •1.5 cups Water
- •1/4 tsp Salt
- •2 tbsp Vegetable oil (for cooking)
- •4 count Large eggs
- •1/2 cup Scallions, finely chopped
- •1/4 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)
- •1/2 tsp Sesame oil (for sauce)
- •to taste Chili oil (for drizzling, optional)
Instructions
- 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.
Prepare the Sauce: In a small bowl, combine hoisin sauce, tianmianjiang, 1 tbsp water, and sesame oil. Mix well until smooth. Set aside.
- 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.
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.
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.
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.
Immediately sprinkle a generous amount of chopped scallions, cilantro, and a pinch of toasted sesame seeds over the egg.
- 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.
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.
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.
Cook for another 30 seconds to warm through the fillings. Remove from the pan and serve immediately. Drizzle with chili oil if desired.
- 12.
Repeat steps 4-11 for the remaining batter and fillings to make 3 more Jianbing.
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.
Recipe from TheCookbook.ai
Created by Shannon Williams