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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.

30 minMediumServes 2360 cal/serving

ChineseBreakfastStovetopVegetarianHigh FiberHalal-friendlyPork-FreeAlcohol-FreeCorn-Free

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

  1. 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.

  2. 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.

  3. 3

    Mix 2 tbsp hoisin sauce and 2 tsp sambal oelek or chili garlic paste together in a small bowl to make the sauce.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Questions

Can I make Chinese Jianbing Breakfast Crepe gluten-free?

Not cleanly. 1/4 cup all-purpose flour, 2 tbsp hoisin sauce, 8 wonton wrappers (fried until crispy, or store-bought wonton strips), fried crispy has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free breakfast collection instead.

How long does Chinese Jianbing Breakfast Crepe keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Chinese Jianbing Breakfast Crepe?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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