Quick and Easy! There are many variations of Jian Bing, a.k.a. Chinese Crepe; this is only one. I use scallions and cilantro in this recipe, but others use different ingredients, such as sunflower seeds. Instead of crackers one can also use Chinese fried dough (You Tiao). Enjoy!
When it comes to Chinese breakfast, Jianbing (煎饼果子) is an absolute classic. It is somewhere between a pancake and an omelette. In this video, you can learn how to make Jianbing and I share my favorite tricks to make your life easier!
For the Cuibing (脆饼):
Wonton wrappers, for deep frying
Batter (for 3 Jianbing pancakes):
150g all purpose flour
75g mung bean flour (NOT mung bean starch!)
a pinch of salt
10g neutral (canola) oil
Eggs. Use free range ❤️🥚🐔
For the sauce:
2 Tbsp Hoisin sauce
1 Tbsp Fermented bean paste (Doubanjiang, 豆瓣酱)
1 tsp Fermented Tofu (Doufuru, 豆腐乳)
1 tsp sugar
This was very good! The only thing I would change about this recipe is to increase the amount of batter and use 1.5 times as much as directed, and add chopped preserved mustard tubers since all...
10 minPrep Time
5 minCook Time
15 minTotal Time
5 based on 1 review(s)
- 2 tablespoons millet flour
- 2 tablespoons soy milk
- 1/2 teaspoon vegetable oil
- 1 teaspoon water, if needed
- 1 tablespoon Chinese black bean sauce
- 1 teaspoon water
- 1/2 teaspoon Asian chile pepper sauce, or to taste
- 1 teaspoon watercooking spray
- 1 egg, beaten
- 1/2 green onion, sliced
- 1 tablespoon torn fresh cilantro leaves
- 2 whole crackers
- Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
- Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside.
- Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg.
- Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.
For the crunchy filling, use any kind of savory cracker, a piece of crisp fried wonton skin, or a piece of fried pork rind. You can substitute all-purpose flour for millet flour, and regular milk for soy milk.