Jianbing (Chinese Savory Breakfast Crepes)

Ingredients

Contains gluten, egg, soy, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   In a medium bowl whisk the all-purpose flour, mung bean flour and salt to combine.

2. 2

   Whisk in the water and 1 tablespoon oil until the batter is smooth and pourable (should be like heavy cream).

3. 3

   Let the batter rest at room temperature for 10 minutes.

   10 min
4. 4

   While the batter rests, stir together the hoisin, chili crisp and soy sauce in a small bowl; set aside.

5. 5

   Heat a 10–12 inch nonstick skillet or crepe pan over medium-high heat until shimmering (about 2 minutes).

   2 min
6. 6

   Lightly brush or wipe about 1 teaspoon oil over the pan surface.

7. 7

   Pour about 1/3 cup of batter into the center of the pan.

8. 8

   Immediately tilt and swirl the pan so the batter spreads to a thin, even circle (about 8 inches).

9. 9

   Crack one egg onto the center of the crepe.

10. 10

    Use a spatula (or the back of a spoon) to break the yolk and spread the egg evenly over the crepe surface.

11. 11

    Scatter a handful of sliced scallions, half the cilantro and half the sesame seeds over the egg-topped crepe.

12. 12

    Cook until the underside is golden and the egg is mostly set, about 1–2 minutes.

    2 min
13. 13

    Slide a spatula under the crepe and flip it over.

14. 14

    Quickly brush 1/2 of the sauce mixture over the cooked side, place half the youtiao (split lengthwise) in the center, then fold the crepe edges toward the center into a rectangle or envelope.

15. 15

    Press gently with the spatula and cook 30–60 seconds more to warm the filling and crisp the outside.

    1 min
16. 16

    Transfer to a plate and repeat steps 6–14 with the remaining batter and fillings to make a second jianbing.

17. 17

    Cut each jianbing in half and serve immediately, garnished with the remaining cilantro and sesame seeds.