Jianbing
Jianbing, the northern Chinese street crepe: a thin wheat and mung bean batter, egg, scallion, sesame, sweet bean sauce and a crisp cracker folded inside.
- prep
- 25 min
- cook
- 25 min
- total
- 50 min
- serves
- 4
- level
- medium
Jianbing is a street breakfast from northern China, most closely tied to Tianjin. A cook ladles thin batter onto a round griddle, spreads it into a circle, cracks an egg on top, scatters scallion, cilantro and sesame, flips it, brushes on sauce and wraps it around a crisp fried cracker. It is folded, cut and handed over in paper in about two minutes.
The batter and the cracker decide the result. A thin batter that sets in a minute gives you a tender, slightly chewy crepe, and the baocui (a fried wonton-style wafer) supplies the crunch against the soft egg. Add the cracker at the last second and eat right away, because the steam inside softens it quickly.
Jianbing is one of the best breakfasts from around the world.
method
Whisk both flours, the salt and the cold water until completely smooth. The batter should pour like thin cream. Cover and rest for 15 minutes so the flour hydrates and the crepes cook up tender.
Make the crackers: heat about 2 cm of oil in a small pot to 175°C (350°F). Fry the wonton wrappers 2 at a time for 20 to 30 seconds, until golden and blistered. Drain on paper towels. They should shatter when you snap them.
Heat a 26 cm nonstick skillet over medium heat (about 180°C / 350°F). Wipe it with an oiled paper towel. Pour in 75 ml (a scant 1/3 cup) of batter and spread it fast into a thin, even circle with the back of a spoon or a crepe spreader. Cook about 1 minute, until the surface turns matte and the edges lift.
Crack an egg onto the crepe, break the yolk with the spatula and spread the egg across the whole surface. Sprinkle with scallion, cilantro and sesame. Cook 1 minute more, until the egg is just set.
Slide a wide spatula underneath and flip the crepe in one motion. Cook the batter side for 20 seconds, then brush the surface with 1 tablespoon of sweet bean sauce and a little chili sauce.
Lay 2 crackers in the middle, fold the left and right sides over them, then fold the bottom over and roll or fold the top down to make a sturdy packet. Cut in half and serve right away. Repeat with the rest of the batter.
chef's tips
- No mung bean flour? All-purpose flour alone works. The mung bean flour adds a slightly nutty flavor and a firmer, more elastic crepe.
- The first crepe is usually a throwaway while you find the right heat and pour size. If the batter sets before you can spread it, lower the heat a little.
- You can fry the crackers and mix the batter a day ahead. Keep the crackers in an airtight container and the batter covered in the fridge, then stir before using.
- Traditional versions also use pickled mustard greens (zha cai) or a fried youtiao in place of the cracker, so adjust the filling to taste.