Description
Jianbing is a classic Chinese breakfast crepe that features a thin, crispy pancake layered with egg, fresh scallions, cilantro, and flavorful sauces, then wrapped around crispy wonton wrappers for a perfect balance of textures and savory taste. This recipe combines multiple flours for an authentic texture and is cooked on a hot griddle, making it a delicious and satisfying morning treat.
Ingredients
Scale
Batters and Dry Ingredients
- 200 gram All-Purpose Flour
- 20 gram Multigrain Flour
- 20 gram Corn Flour
- 20 gram Mung Bean Flour
- 5 gram Baking Soda
Wet Ingredients
- 350 milliliter Water
- 1 Egg
Fillings and Toppings
- 2 Wonton Wrappers
- 10 gram Fresh Cilantro
- 10 gram Scallion
- Sweet Bean Sauce, to taste
- Chili Paste, to taste
Other
- Nonstick Cooking Spray, as needed
Instructions
- Prepare the batter: In a mixing bowl, combine the all-purpose flour, multigrain flour, corn flour, mung bean flour, and baking soda. Add the water and mix thoroughly until the batter is smooth and evenly incorporated.
- Heat the griddle: Preheat a Jianbing griddle or a crepe pan over high heat. Grease the surface with nonstick cooking spray to prevent sticking and ensure an even cook.
- Cook the crepe base: Pour about 1/2 cup of batter (or up to 1 cup for traditional size) onto the hot griddle. Quickly spread the batter evenly using a paddle or spatula to form a thin crepe.
- Add the egg: Crack one egg over the crepe and spread it evenly on top of the batter to cover the surface.
- Scatter fresh herbs: Sprinkle finely chopped scallions and cilantro evenly over the egg layer.
- Prevent sticking: Use a metal spatula or putty knife to gently scrape under the pancake as it cooks to keep it from sticking to the griddle.
- Set and fold: Once the crepe and egg are fully set and cooked through, fold the crepe in half.
- Add sauces: Spread a generous spoonful of sweet bean sauce and a small amount of chili paste over the center of the folded crepe to enhance flavor.
- Add wonton wrappers: Place two crispy wonton wrappers in the middle of the crepe as a crunchy filling layer.
- Wrap and roll: Fold each side of the crepe over the wonton wrappers, then roll away from you to enclose the filling securely.
- Finalize folding: Cut the wonton wrapper-filled roll in half with a knife or spatula, then fold the entire jianbing in half again for easy handling.
- Serve: Remove the jianbing from the griddle and serve immediately while hot and crispy.
Notes
- You can customize the filling by adding other ingredients such as pickled vegetables or crispy fried dough sticks for extra texture.
- Use fresh scallions and cilantro for the best flavor; dried herbs won’t provide the same bright taste.
- If you don’t have mung bean flour, you can substitute with more all-purpose flour, but the texture may be slightly less authentic.
- Adjust the amount of chili paste to your preferred level of spiciness.
- Cooking on a well-heated nonstick griddle is key to achieving a crispy, evenly cooked crepe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Chinese
Keywords: Jianbing, Chinese breakfast crepes, Chinese street food, savory crepes, scallion pancakes, traditional Chinese breakfast
