Street Food
Jianbing (Chinese Breakfast Crepe)
Ingredients
- - 100 g (3/4 cup) plain flour
- - 30 g (1/4 cup) mung bean flour (or extra plain flour)
- - 250 ml (1 cup) water
- - 2 large eggs
- - 2 tbsp hoisin sauce
- - 1 tbsp fermented bean paste or chilli sauce
- - 2 spring onions, chopped
- - 1 tbsp fresh coriander, chopped
- - 2 thin fried cracker sheets (bao cui) or wonton crisps
- - 1 tsp vegetable oil
Method
- Whisk the plain flour, mung bean flour and water into a thin, smooth batter.
- Heat a lightly oiled griddle or large pan over medium heat and pour in a thin layer of batter, swirling to coat evenly like a crepe.
- Once set, crack an egg directly onto the crepe and spread it evenly over the surface with the back of a spoon; cook for 1-2 minutes.
- Flip the crepe carefully and brush the cooked egg side with hoisin sauce and fermented bean paste.
- Sprinkle with spring onion and coriander, then lay the fried cracker sheet on top.
- Fold the crepe over the cracker from both sides into a rectangular parcel and slice in half to serve immediately.
Introduction: Jianbing is a savoury, crisp-edged crepe cooked to order on street carts across northern China, layered with egg, crunchy fried cracker and a smear of savoury sauces, folded up as a fast, satisfying breakfast on the go.
Cultural Background: Jianbing is a savoury, crisp-edged crepe cooked to order on street carts across northern China, layered with egg, crunchy fried cracker and a smear of savoury sauces, folded up as a fast, satisfying breakfast on the go.
Tips: Spread the egg quickly and evenly before it fully sets, so it bonds seamlessly to the crepe. Have all fillings prepped and ready, as jianbing cooks very quickly once started.
Variations: Add a drizzle of chilli oil for extra heat. Swap the fried cracker for crispy fried wonton wrapper if unavailable.
Storage: Best eaten immediately; does not store or reheat well due to the crisp cracker component.
Reheating: Not recommended; jianbing is intended to be eaten fresh off the griddle.
Nutrition: Approx. 340 kcal, 12g protein, 14g fat, 40g carbohydrate per serving.
FAQs
Q: What is the crunchy layer inside jianbing?
A: It is a thin, deep-fried cracker sheet (sometimes called bao cui), which adds a distinct crunch against the soft crepe and egg.
Q: Can jianbing be made vegetarian?
A: Yes, the classic version is already largely vegetarian aside from the egg; simply ensure the sauces used contain no meat products.