Kitchen Recipe Collection
Jianbing (Chinese Crepe)
The king of Chinese street breakfasts and snacks. A massive, savory crepe coated with egg, sweet bean sauce, chili, scallions, and wrapped around a crispy fried cracker (Baocui).
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 2 servings
- Batter: 1/2 cup all-purpose flour, 1/4 cup mung bean flour (or cornmeal), 3/4 cup water
- 2 large eggs
- 2 tbsp sweet bean sauce (Tianmianjiang) or Hoisin
- 1 tbsp chili oil or chili crisp
- 2 scallions, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp black sesame seeds
- 2 pieces of Baocui (crispy fried wonton wrappers or thin crackers)
Equipment
- Large flat crepe pan or cast-iron griddle
- Crepe spreader (T-shaped tool) or flat spatula
Instructions
- 1
Prepare Batter
Whisk the all-purpose flour, mung bean flour, and water together until smooth. The batter should be quite thin.
- 2
Prepare Baocui
If you don't have store-bought Baocui, deep-fry a few large square wonton wrappers until golden and crispy.
- 3
Heat Griddle
Heat a large, flat, non-stick pan or griddle over medium heat. Lightly oil it and wipe away the excess.
- 4
Pour Batter
Pour a ladle of batter onto the center of the pan.
- 5
Spread Thin
Immediately use a crepe spreader or the back of a ladle to spread the batter into a large, paper-thin circle.
- 6
Add Egg
As soon as the batter sets, crack an egg directly on top of the crepe.
- 7
Spread Egg
Use a spatula to break the yolk and spread the egg evenly over the entire surface of the crepe.
- 8
Garnish
While the egg is still wet, generously sprinkle the chopped scallions, cilantro, and black sesame seeds all over it.
- 9
Flip
Once the egg is mostly cooked and the bottom of the crepe is browned, carefully slide a large spatula under it and flip the entire crepe over.
- 10
Add Sauces
Brush the now-exposed bare side (the original bottom) generously with sweet bean sauce and chili oil.
- 11
Add Crunch
Place the crispy Baocui cracker in the center.
- 12
Fold and Serve
Fold the edges of the crepe inward over the cracker like a neat package, slice in half, and eat hot while walking.
Cooking Tips
- Mung bean flour is traditional and gives the crepe a unique flavor and slight crispness, but a mix of white flour and fine cornmeal is a common substitute.
- Speed is essential. The egg must be spread before it cooks, and the crepe must be flipped before it burns.
Variations
- Jianbing Guozi: The Tianjin style wraps the crepe around Youtiao (fried dough sticks) instead of the flat cracker.
Nutrition Estimate
380 calories · 12g protein · 45g carbs · 16g fat · 3g fiber per serving
