Chinese Jianbing Breakfast Crepe
A beloved Chinese street-food crepe made from a thin mung bean and wheat batter spread on a hot griddle, topped with egg, hoisin sauce, scallions, cilantro, and crispy wonton crackers for crunch. Satisfyingly layered and ready in minutes.
Ingredients
- 1/2 cup mung bean flour (or chickpea flour as substitute)
- 1/4 cup all-purpose flour
- 1 cup water
- 2 large eggs
- 2 tbsp hoisin sauce
- 2 tsp sambal oelek or chili garlic paste
- 1 tsp toasted sesame oil
- 2 scallions (green onions), thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 8 wonton wrappers (fried until crispy, or store-bought wonton strips), fried crispy
- 2 tsp neutral oil (for the pan)
- 1/2 tsp kosher salt
Instructions
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1
If frying wontons fresh: heat a small pot with 1 inch of oil to 350°F and fry 8 wonton wrappers (fried until crispy, or store-bought wonton strips) in batches until golden and crispy, about 1-2 minutes. Drain on paper towels. Alternatively use store-bought crispy wonton strips.
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2
Whisk together 1/2 cup mung bean flour (or chickpea flour as substitute), 1/4 cup all-purpose flour, 1 cup water, 1/2 tsp kosher salt, and 1 tsp toasted sesame oil in a bowl until completely smooth. The batter should be thin and pourable.
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3
Mix 2 tbsp hoisin sauce and 2 tsp sambal oelek or chili garlic paste together in a small bowl to make the sauce.
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4
Heat a 10-inch nonstick skillet or crepe pan over medium heat. Brush lightly with 2 tsp neutral oil (for the pan). Pour in just enough batter to coat the pan in a thin layer, swirling quickly to spread.
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5
Crack one large eggs onto the surface of the crepe. Use a spatula to break the yolk and spread the egg across the surface. Cook until the egg is set, about 2 minutes.
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6
Flip the crepe carefully. Spread half the hoisin-chili sauce across the egg side. Scatter half the 2 thinly sliced scallions (green onions) and 1/4 cup roughly chopped fresh cilantro and lay half the crispy wontons in the center.
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7
Fold the sides of the crepe inward over the filling, then fold in half to form a rectangle. Slide onto a plate and serve immediately. Repeat for the second crepe.