breakfast · vegetarian · dairy-free
Jianbing (Chinese breakfast crepe)
A savory multigrain crepe cooked with an egg, brushed with sweet bean sauce and chili, loaded with cilantro, scallion, pickles and a crispy cracker, then folded.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk the flours, salt and water into a thin, smooth batter. Rest 15 minutes.
-
2
Heat a large non-stick pan over medium. Pour in a ladle of batter and swirl to a thin crepe.
-
3
When it sets, crack an egg on top, break the yolk and spread it over the crepe. Sprinkle with scallion and cilantro.
-
4
Flip once the egg has set. Brush with sweet bean sauce, chili sauce and mayo.
-
5
Add pickles, a cracker and any extras, fold in the sides and fold in half. Serve hot.
