A crispy, savory breakfast crepe made from mung bean and wheat flour batter, spread thin on a griddle, topped with a cracked egg, scallions, cilantro, hoisin sauce, and a crunchy fried wonton cracker folded inside.
Ingredients
100g mung bean flour
50g wheat flour
300ml water
2 eggs
4 tablespoons hoisin sauce
2 tablespoons chili sauce
4 green onions, chopped
Fresh cilantro, chopped
2 fried wonton wrappers or crispy crackers
1 tablespoon vegetable oil
Salt to taste
Instructions
1Whisk mung bean flour, wheat flour, and water into a smooth, thin batter with no lumps, the consistency should be like heavy cream.
2Heat a large flat griddle or skillet over medium heat, brush with oil, and pour half the batter onto the surface, using a crepe spreader or the back of a ladle to spread it into a thin, even circle.
3Crack an egg directly onto the cooking crepe and quickly spread it across the surface with the spreader before it sets, allowing it to cook into the batter.
4When the bottom is golden and the egg is set, flip the jianbing and spread hoisin sauce and chili sauce across the egg side.
5Scatter chopped green onions and cilantro over the sauce, then place a crispy wonton cracker in the center.
6Fold the jianbing into thirds around the cracker, press gently, and serve immediately while still hot and crispy.
Did You Know?
Jianbing is considered the most popular street breakfast in China with an estimated 2.5 billion consumed annually. The skilled vendors can produce a perfect jianbing in under two minutes, making it the ultimate grab-and-go morning meal.