Chinese Street Savory Egg Crepe with Crispy Cracker

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This iconic Tianjin street crepe features a tender mung bean and wheat batter spread thin on a griddle, topped with a fresh egg, scallions, cilantro, and a shatteringly crisp fried cracker, then folded around smoky-sweet bean and chili sauces. It is the definitive grab-and-go breakfast of northern China, balancing savory, smoky, fresh, and crunchy elements in every handheld bite.

Nutrition Facts

Per serving (estimated)

• 350 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 3 gSugar
• 14 gProtein
• 580 mgSodium
• 280 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the crepe batter

• 1 cup all-purpose flour
• 1/2 cup mung bean flour
• 1 1/2 cups cold water
• 1/4 teaspoon fine salt
• 1/2 teaspoon neutral oil for the bowl

For the fillings and sauce

• 4 large eggs
• 3 scallions, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 4 sheets fried wonton wrappers or jianbing crackers (baocui)
• 2 tablespoons sweet bean sauce (tianmianjiang)
• 1 tablespoon chili crisp or hot sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons neutral oil, for the pan

Directions

1. Whisk the all-purpose flour, mung bean flour, salt, and water in a bowl until completely smooth, then rest for 10 minutes; the batter should pour like thin cream.
2. Warm a 10-inch nonstick or cast-iron skillet over medium heat and lightly brush with neutral oil. Pour about 1/3 cup batter and immediately swirl to coat the surface in a thin even circle.
3. Crack one egg directly onto the wet crepe, break the yolk, and spread it across the surface with the back of a spoon. Sprinkle generously with scallions and cilantro, then cook 90 seconds until the edges lift and the bottom is pale golden.
4. Flip the crepe carefully, cooked-side up, and cook another 30 seconds. Brush the exposed surface with sweet bean sauce and a swipe of chili crisp, then lay one crispy cracker sheet across the center.
5. Drizzle sesame oil over the cracker, fold the sides of the crepe inward over the cracker, then roll tightly into a compact cylinder. Slide onto a plate and repeat with remaining batter and eggs.
6. Serve immediately while the cracker stays crisp, wrapped in parchment or tucked into a small paper bag, with extra chili sauce on the side if desired.

Cook’s Notes

• Mung bean flour is non-negotiable for authentic texture; substitute only with chickpea flour if you must, though flavor will shift.
• Keep the batter thin enough to pour easily; thick batter yields pancake-like crepes instead of the classic delicate wrap.
• Fry extra wonton wrappers in 350 F oil for 3-4 seconds until pale and bubbly to mimic street-side baocui.
• Work over medium, not high, heat so the egg sets before the crepe browns and crisps.
• For a meatier version, brush a thin layer of hoisin across the crepe before adding the cracker.

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