Jianbing Breakfast Crepes

Chinese jianbing breakfast crepes with egg, scallions, coriander, savoury sauce and a crisp cracker folded inside.

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Jianbing is a popular Chinese street breakfast. The thin crepe cooks quickly, so having every topping ready before you begin is the secret to success.

Ingredients

• 120 g plain flour
• 60 g mung bean flour (or use extra plain flour)
• 360 ml water
• 0.25 tsp fine salt
• 4 eggs (one per crepe)
• 4 spring onions (finely sliced)
• 25 g fresh coriander (roughly chopped)
• 2 tbsp toasted sesame seeds
• 3 tbsp hoisin sauce
• 1 tbsp chilli sauce (or to taste)
• 2 tbsp sesame paste or tahini (thinned with 1 tablespoon water)
• 8 crispy wonton crackers (or baked tortilla strips)
• 2 tsp neutral oil (for the pan)

Step-by-step method

1. Whisk the plain flour, mung bean flour, salt and water until smooth and the consistency is similar to thin cream. Rest the batter for 15 minutes so any lumps soften.
2. Prepare the spring onions, coriander, sesame seeds, sauces and crispy crackers before heating the pan. Once a crepe starts cooking there is very little time to stop and chop ingredients.
3. Heat a 24–26 cm non-stick frying pan over medium heat and wipe it with a very thin film of oil. Pour in about one quarter of the batter and quickly tilt or spread it into a thin circle.
4. Cook for about 45 seconds until the surface is mostly set. Crack one egg directly onto the crepe and spread it thinly across the surface with the back of a spoon.
5. Scatter with spring onion, coriander and sesame seeds. When the egg is almost set, carefully flip the crepe with a wide spatula.
6. Brush the cooked side with a little hoisin, chilli sauce and thinned sesame paste. Keep the layer light so the crepe does not become soggy.
7. Place two crisp wonton crackers down the centre. Fold the left and right sides inward, then fold the crepe once more to make a neat rectangle.
8. Cook for another 20–30 seconds per side just to crisp the outside. Serve immediately while the cracker inside is still crunchy, and repeat with the remaining batter.