📝 About This Recipe
Originating from the bustling streets of Northern China, Jianbing is the crown jewel of Chinese breakfast culture. This multi-layered crepe combines a nutty, grain-based batter with silky eggs, a punchy fermented bean sauce, and the signature 'Baocui' cracker for an addictive crunch. It is a symphony of textures—soft, crispy, savory, and spicy—all wrapped into one portable, hand-held feast.
🥗 Ingredients
The Crepe Batter
- 1/2 cup All-purpose flour
- 1/2 cup Mung bean flour (essential for authentic flavor and texture)
- 2 tablespoons Cornmeal or Rye flour (adds nuttiness and structure)
- 1.25 cups Water (room temperature)
- 1/4 teaspoon Salt
The Fillings and Toppings
- 4 pieces Large eggs (one per crepe)
- 8 pieces Wonton wrappers (deep-fried until golden to make 'Baocui')
- 1/2 cup Scallions (finely chopped)
- 1/2 cup Cilantro (roughly chopped)
- 2 tablespoons Black sesame seeds (for garnish)
- 3 tablespoons Zha Cai (pickled mustard tuber, finely minced)
The Signature Sauce
- 2 tablespoons Sweet Bean Sauce (Tianmianjiang) (can substitute with Hoisin)
- 1-2 tablespoons Lao Gan Ma Chili Crisp (adjust to heat preference)
- 1 teaspoon Fermented Red Bean Curd (mashed into a paste for depth)
- 1 tablespoon Water (to thin the sauce)
👨🍳 Instructions
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1
In a medium bowl, whisk together the all-purpose flour, mung bean flour, cornmeal, and salt. Gradually add water, whisking constantly until a smooth, thin batter forms with the consistency of heavy cream. Let it rest for 15 minutes.
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2
Prepare the 'Baocui' (crispy crackers) by frying wonton wrappers in 1/2 inch of oil over medium-high heat for 30 seconds per side until golden brown and rigid. Drain on paper towels.
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3
In a small ramekin, mix the sweet bean sauce, chili crisp, mashed bean curd, and a splash of water until well combined. Set aside.
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4
Heat a large non-stick skillet or flat griddle over medium-low heat. Lightly grease with a tiny drop of oil, then wipe most of it away with a paper towel.
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5
Pour about 1/3 cup of batter into the center of the pan. Using a crepe spreader or the back of a large spoon, quickly spread the batter in a circular motion to create a thin, even 10-inch circle.
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6
Let the crepe cook for about 1 minute until the edges begin to lift and the batter looks set.
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7
Crack one egg directly onto the center of the crepe. Use a spatula to gently break the yolk and spread the egg evenly across the entire surface of the crepe.
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8
While the egg is still wet, sprinkle a generous pinch of black sesame seeds, scallions, and cilantro over the top.
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9
Once the egg is mostly set (about 1-2 minutes), carefully slide a long spatula under the crepe and flip it over quickly so the egg side is now facing down.
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10
Brush a generous layer of the prepared sauce mixture onto the upward-facing (non-egg) side of the crepe.
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11
Sprinkle a tablespoon of the minced pickled mustard tuber over the sauce for a salty, acidic punch.
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12
Place two of your fried wonton crackers side-by-side in the center of the crepe.
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13
Fold the left and right sides of the crepe inward over the crackers, then fold the entire thing in half or thirds to create a rectangular pocket.
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14
Press down gently with the spatula for 10 seconds to seal, then remove from heat and serve immediately while the cracker is still crunchy.
💡 Chef's Tips
The secret to a perfect Jianbing is the mung bean flour; it provides the characteristic 'snap' and prevent the crepe from being too rubbery. Ensure your pan is not too hot when pouring the batter, or it will set before you can spread it thinly. If you don't have a crepe spreader, a flat-bottomed measuring cup can work to swirl the batter outward. For an extra protein boost, you can add a slice of ham or some shredded rotisserie chicken inside with the crackers.
🍽️ Serving Suggestions
Serve hot with a tall glass of warm, sweetened soy milk for the most authentic breakfast experience. Pair with a side of smashed cucumber salad to cut through the richness of the fried crackers. Enjoy alongside a bowl of congee (rice porridge) for a hearty weekend brunch. Keep extra chili crisp on the side for those who want an extra kick of heat.