Jianbing (Chinese Savory Breakfast Crepe)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
On the streets of northern China this crepe is made every morning: thin batter spread on a griddle, an egg cracked over it and smeared across, then sweet bean sauce, chili sauce, cilantro and a crisp fried wonton sheet before it is folded into a rectangle to eat by hand.
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Mung bean flour in the batter, alongside the wheat, gives it a nutty flavor. The wonton sheet goes in just before eating to keep it crisp.
Ingredients
Instructions
- 1
Whisk 80g all-purpose flour with 40g mung bean flour first, then add 220ml water gradually to avoid dry pockets.
Rest the smooth, loose batter for 10 minutes; it should run thinly from a spatula, not fall in clumps.
- 2
If the batter looks thick after resting, loosen it with 1 tablespoon water at a time until it spreads easily.
Finely chop 20g scallion and 15g cilantro now so the toppings can go on before the crepe overcooks.
- 3
Preheat a nonstick pan over medium-low heat for about 1 minute, then pour in half the batter.
Working quickly from the center outward, spread it into a thin 22 to 25cm circle before the surface begins to set.
- 4
While the surface is still wet, crack 1 egg on top and spread it thinly across the crepe.
Scatter 10g scallion over the egg so it sticks, then cook until the edges look dry and lift easily.
- 5
Slide a wide spatula underneath and flip carefully so the thin crepe does not tear.
Cook the egg side for about 20 seconds, continuing briefly if liquid egg remains, then flip back so the sauce side faces up.
- 6
Spread 1 tablespoon sweet bean sauce and half the chili sauce over the hot crepe, then add half the cilantro and 1 crispy wonton sheet. Fold into thirds before the wonton softens, serve hot, and repeat with the remaining batter.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
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Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-07-22
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