Jianbing Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
5 crepes
Ingredients
  • ⅔ cup all-purpose flour
  • ⅔ cup mung bean flour
  • 1 teaspoon kosher salt
  • 1½ cups water
  • 1 cup vegetable oil
  • 16 wonton wrappers
  • 5 teaspoons vegetable oil
  • 5 eggsCrepe batter
  • 1¼ cups scallions, thinly sliced
  • 5 teaspoons black sesame seeds
  • 5 tablespoons hoisin
  • 5 tablespoons chile paste
  • 1⅔ cups crispy wontons
  • 1¼ cup cilantro leaves
Directions
  1. Make the batter: In a medium bowl, whisk together the all-purpose and mung bean flours and salt. Whisk in the water, and once a smooth batter forms, set aside.
  2. Make the crispy wontons: In a cast-iron skillet over medium-high heat, heat the vegetable oil. Fry the wonton wrappers in 4 batches of 4 until golden brown, 30 to 45 seconds. Remove and cool completely on a paper towel-lined baking sheet. When cool, crush the wontons into 1-inch chips with your hands.
  3. Make the crepes: In a crepe pan or a large nonstick skillet, heat 1 teaspoon of vegetable oil over medium heat. Using a whisk, scramble 1 egg in a small bowl. Pour ⅓ cup of batter into the pan and, using a bench scraper, work quickly to spread the crepe along the entire surface of the pan.
  4. Once the crepe begins to curl at the edges, about 1 to 2 minutes, pour the scrambled egg mixture on top and spread into an even layer over the entire surface. Sprinkle ¼ cup of the scallions and 1 teaspoon of sesame seeds over the egg. Cook for 1 minute more until the egg begins to set. Carefully, flip the crepe and brush with 1 tablespoon of the hoisin and 1 tablespoon of the chile paste, then scatter ⅓ cup of the crushed wonton chips and ¼ cup of the cilantro leaves over top.
  5. Fold the crepe, like a letter, horizontally and vertically to form a squared pancake. Cut in half and serve immediately. Repeat with the remaining batter.