Jianbing
Beijing's definitive breakfast street crepe — a thin mung bean flour batter cooked on a giant flat griddle, topped with a cracked egg, fermented bean sauce, chilli sauce, baicai (pickled vegetables) and a crispy wonton or crispy cracker folded inside.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Whisk mung bean flour, plain flour and water until a smooth, very thin batter forms. It should pour as easily as water. Strain if lumpy.
About 5 min
Heat a large flat non-stick pan or griddle over medium-high heat. Lightly oil it. Pour a ladleful of batter (about 100ml) and quickly spread with a flat spreader tool in a circular motion to make a thin, even 25–30 cm crepe.
About 11 min
Crack one egg directly onto the wet crepe surface. Use the spreader to break the yolk and spread it evenly across the surface.
About 11 min
Sprinkle the egg with spring onions, sesame seeds and coriander while the egg is still wet.
About 11 min
When the egg is set and the crepe is cooked (edges should lift easily), flip the crepe over for 30 seconds. Spread tianmian sauce and doubanjiang over the cooked side.
About 11 min
Place a crispy wonton or cracker in the centre. Add baicai or lettuce. Fold the crepe into thirds or roll it up tightly. Wrap in paper. Eat immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 14 g
- Carbs
- 48 g
- Fat
- 10 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 680 mg
Contains: gluten, eggs, sesame
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Recipe by Boon Tools.