Jianbing (Chinese Savory Breakfast Crepe)
Jianbing is a northern Chinese street breakfast crepe assembled on a flat griddle within minutes. A thin batter of mung bean flour and wheat flour is spread into a wide circle, then an egg is cracked directly on top and smeared across the surface while still liquid. Chopped scallion is scattered over the egg before the crepe is flipped briefly to set the other side. Sweet bean sauce and chili sauce are brushed on, followed by fresh cilantro and a crispy fried wonton sheet that provides the signature crunch. The mung bean flour gives the batter a distinctive nutty flavor and slightly crisp edge that plain wheat flour cannot replicate. The whole assembly is folded into a neat rectangle meant to be eaten by hand. Timing is critical for the wonton cracker, which should be added last to prevent sogginess, creating a layered contrast of soft crepe, runny egg, sharp sauce, and shattering crunch.
Adjust Servings
Instructions
- 1
Whisk flour, mung bean flour, and water into a thin batter, then rest for 10 minutes.
- 2
Heat a nonstick pan over medium-low and spread half the batter into a thin round crepe.
- 3
Crack 1 egg on top, spread evenly, and sprinkle scallion.
- 4
Flip once set, cook for 20 seconds, then flip back.
- 5
Spread sweet bean and chili sauce, add cilantro and crispy wonton sheet, then fold into a rectangle.
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