Jianbing Chinese Crepe Street

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Jianbing is the ultimate Chinese street-side savory crepe: a thin wheat-and-mung-bean pancake wrapped around a fried egg, crisp fried dough, hoisin, chili sauce, herbs and pickles. This home version uses a non-stick skillet and easy-to-find substitutes to capture that iconic hand-held snack in under 40 minutes.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 3.5 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 6 gSugar
• 16 gProtein
• 720 mgSodium
• 380 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 12 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the crepe batter

• 1 cup (130 g) all-purpose flour
• 1/4 cup (30 g) mung bean flour or chickpea flour
• 1 1/4 cups (300 ml) cold water
• 1/2 tsp fine sea salt
• 1/2 tsp ground turmeric
• 2 tbsp toasted black sesame seeds

For assembling the crepes

• 4 large eggs
• 3 tbsp neutral oil such as canola or grapeseed, divided
• 4 cups loosely packed baby spinach or shredded romaine
• 1/2 cup fresh cilantro leaves
• 4 scallions, finely sliced
• 1/2 cup pickled mustard greens or pickled daikon, finely chopped
• 4 crispy fried wonton wrappers or 2 sheets baocui broken into 4 pieces
• 4 tbsp hoisin sauce
• 2 tbsp Chinese chili sauce or sambal oelek
• 2 tbsp sweet bean sauce (tianmianjiang)

Directions

1. In a bowl whisk the all-purpose flour, mung bean flour, salt, turmeric, sesame seeds and water for 2 to 3 minutes until completely smooth and the consistency of thin pancake batter; set aside to rest while you prep the toppings.
2. Arrange every filling ingredient in small bowls within arm's reach of the stove so assembly moves quickly once the crepe hits the pan.
3. Heat an 8-inch non-stick skillet over medium heat and brush with about 1 teaspoon of oil. Pour in roughly 1/3 cup batter, swirl to coat the pan in a thin even layer, and cook 60 to 90 seconds until the surface looks dry and the edges lift slightly.
4. Crack one egg directly onto the center of the crepe, break the yolk, and use the back of a spoon to spread the egg into a thin layer. Scatter one quarter of the sliced scallions over the egg and cook 45 to 60 seconds more until the egg sets.
5. Flip the crepe egg-side down, then drizzle 1 tablespoon hoisin, 1/2 tablespoon chili sauce and 1/2 tablespoon sweet bean sauce across the surface in thin lines.
6. Working quickly, pile 1 cup spinach, a handful of cilantro, 2 tablespoons pickled greens and one crispy wonton wrapper onto the center third of the crepe.
7. Using a spatula, fold the bottom edge up over the fillings, fold in the two sides like an envelope, then roll forward into a tight cylinder. Slide onto a plate and repeat with the remaining batter and fillings, brushing the pan with oil between crepes.
8. Serve immediately while hot and crisp, with extra hoisin and chili sauce on the side for dipping.

Cook’s Notes

• True batter consistency is crucial: it should coat the back of a spoon but still run freely off the whisk; add water a tablespoon at a time if it thickens while resting.
• Mung bean flour is traditional and gives the crepe its slightly springy, gluten-free-friendly texture; chickpea flour is the easiest substitute and adds a nutty note.
• Crispy fried wonton wrappers stand in for the classic baocui (fried cracker) and keep well in a paper bag at room temperature so they stay shatter-crisp inside the warm crepe.
• Lightly toast the hoisin sauce with a splash of water for 30 seconds in a small pan before drizzling; this loosens it and deepens its caramel flavor.
• For a vegan version, skip the egg and instead spread a thin layer of scrambled silken tofu seasoned with a pinch of salt and white pepper.
• A cast-iron or well-seasoned carbon-steel skillet will give you the most authentic lacy, golden edges; non-stick works fine but will not brown as deeply.

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