📝 About This Recipe
Jianbing is China’s most beloved street-food breakfast, a harmonious symphony of textures and bold, savory flavors. Originating from the Shandong province and perfected on the busy street corners of Beijing, this crepe features a nutty multigrain batter, a silky egg coating, and a satisfyingly crunchy 'baocui' cracker center. Each bite delivers a punch of umami from fermented bean sauce and a fresh kick from cilantro and scallions, making it the ultimate way to energize your morning.
🥗 Ingredients
The Multigrain Crepe Batter
- 1/2 cup All-purpose flour (sifted)
- 1/4 cup Mung bean flour (essential for authentic texture and nuttiness)
- 2 tablespoons Cornmeal or Millet flour (adds a subtle grit and golden color)
- 1 1/4 cups Water (room temperature)
- 1/4 teaspoon Salt
The Fillings and Toppings
- 4 pieces Large eggs (one per crepe)
- 8 pieces Wonton wrappers (fried until golden to act as the 'baocui' cracker)
- 3 stalks Scallions (finely chopped)
- 1/2 cup Cilantro (roughly chopped)
- 2 tablespoons Black sesame seeds (for garnish)
- 2 tablespoons Pickled mustard tubers (Zha Cai) (finely minced for a salty crunch)
The Signature Sauces
- 3 tablespoons Sweet Bean Sauce (Tianmianjiang) (can substitute with Hoisin sauce)
- 2 tablespoons Lao Gan Ma Chili Crisp (adjust to heat preference)
- 1 cube Fermented Red Bean Curd (mashed into a paste with a teaspoon of water; optional but authentic)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, mung bean flour, cornmeal, and salt. Gradually pour in the water, whisking constantly until a smooth, thin batter forms with no lumps. Let the batter rest for at least 15 minutes.
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2
While the batter rests, prepare the 'baocui' (crackers). Heat 1/2 inch of neutral oil in a small skillet over medium heat. Fry the wonton wrappers until golden brown and bubbly on both sides (about 30 seconds per side). Drain on paper towels.
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3
Prepare your sauce station. In small bowls, have your sweet bean sauce, chili crisp, and mashed bean curd ready. Chop your scallions, cilantro, and pickled mustard tubers.
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4
Heat a large non-stick skillet or flat griddle over medium-low heat. Lightly brush the surface with a tiny amount of oil, then wipe most of it off with a paper towel.
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5
Pour a ladleful (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 very thin, even crepe.
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6
Let the crepe cook for about 1 minute until the edges start to lift and the surface looks dry.
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7
Crack one egg directly onto the center of the crepe. Use a spatula to break the yolk and spread the egg evenly across the entire surface of the crepe.
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8
Immediately sprinkle a generous pinch of black sesame seeds and scallions onto the wet egg so they adhere as it cooks.
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9
Once the egg is mostly set (about 1-2 minutes), carefully slide a large flat spatula under the crepe and flip it over quickly.
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10
On the now-upturned side (the side without the egg), brush a thin layer of sweet bean sauce, a bit of the red bean curd paste, and as much chili crisp as you desire.
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11
Scatter some cilantro and pickled mustard tubers over the sauces. Place two fried wonton crackers side-by-side in the center.
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12
Fold the two opposite sides of the crepe inward over the crackers, then fold the entire thing in half to create a rectangular parcel.
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13
Press down gently with the spatula for 10 seconds to heat through, then slice in half and serve immediately while the cracker is still crispy.
💡 Chef's Tips
Don't skip the mung bean flour; it provides the characteristic 'snap' and flavor that wheat flour alone cannot achieve. Ensure your pan isn't too hot when pouring the batter, or it will set before you can spread it thinly. If you don't want to fry wonton skins, you can use pre-made fried dough sticks (Youtiao) for a softer but equally authentic filling. Wiping the pan with an oily paper towel is better than pouring oil; too much oil will cause the batter to slide rather than stick and spread. Letting the batter rest is crucial for the starches to hydrate, preventing the crepe from tearing when you flip it.
🍽️ Serving Suggestions
Serve hot with a tall glass of warm, sweetened soy milk for the most traditional experience. Pair with a side of smashed cucumber salad to provide a refreshing, acidic contrast to the savory crepe. Enjoy alongside a bowl of congee (rice porridge) for a hearty, multi-course Chinese brunch. For a modern twist, add a slice of ham or some braised pork belly inside the crepe before folding. Serve with a cup of hot Oolong or Pu-erh tea to cleanse the palate between savory bites.