Chinese Savory Egg Crepe (Jianbing)

Instructions

1. 1

   Mise en place: Finely chop 40 g scallions into thin rounds. Set aside 8 wonton wrappers. In a medium bowl, whisk 120 g all-purpose flour and 220 ml water together until completely smooth and lump-free. Set a wide 28 cm nonstick skillet and a flexible spatula near your stove so everything is ready.

2. 2

   Heat 10 ml of sesame oil in the nonstick skillet over medium heat. Fry the 8 wonton wrappers in batches for 1 minute per side until golden brown and crisp. Transfer them to a paper towel-lined plate. Wipe the skillet clean with a fresh paper towel and lower the heat to medium-low.

3. 3

   Lightly brush the warm skillet with a drop of sesame oil over medium-low heat. Pour a quarter of the batter into the center and quickly tilt the pan or spread with a ladle into a thin 22 cm circle. Cook for 1.5 to 2 minutes until translucent and set around the edges.

4. 4

   Crack 1 egg onto the center of the crepe. Gently break the yolk with your spatula and spread the raw egg evenly across the crepe. Sprinkle a quarter of the scallions and black sesame seeds over the wet egg so they stick. Cook for 1 minute until the egg starts to set.

5. 5

   Carefully slide your spatula under the crepe and flip it over. Lower heat to low. Spread 10 g of sweet bean sauce (or hoisin) across the cooked side. Lay 2 crispy wonton wrappers side-by-side in the center over the sauce.

6. 6

   Fold two opposite sides of the crepe over the crisp wontons, then fold top and bottom to enclose into a rectangular packet. Remove from heat, slice in half, and serve hot and crispy. Repeat steps 3 to 6 for the remaining 3 portions.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min