Jianbing Recipe

Jianbing is China's beloved street breakfast: a thin savoury crepe brushed with sauces, wrapped around a crisp fried cracker, pickles and herbs, then folded into a portable parcel. It is crunchy, tangy, savoury and endlessly customisable.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

520

Ingredients

• 100 g plain flour
• 50 g mung bean flour
• 300 ml water
• 2 eggs
• 2 spring onions, chopped
• Fresh coriander, chopped
• 2 tablespoons hoisin sauce
• 1 tablespoon chilli sauce
• 2 tablespoons pickled mustard greens, chopped
• 2 crispy fried crackers or wonton crisps
• Vegetable oil, for cooking
• Sesame seeds, to scatter

Instructions

1. Whisk the flours with water into a thin, smooth batter and rest for 10 minutes.
2. Heat a lightly oiled large pan or griddle over medium heat.
3. Ladle in a thin layer of batter and swirl to form a round crepe.
4. Crack an egg onto the crepe, break the yolk and spread it thinly over the surface.
5. Scatter spring onions, coriander and sesame seeds, then flip the crepe.
6. Brush with hoisin and chilli sauce, add pickled greens and a crispy cracker in the centre.
7. Fold the sides in and fold in half, then cook 1 minute more and serve hot.

Pro tips

• A thin batter is essential; thick batter makes a heavy, doughy crepe.
• Keep the pan at medium heat so the crepe cooks through without burning.
• Crisp lettuce or ham slices make tasty extra fillings.
• Work quickly once the egg is on, as the crepe sets fast.

Frequently asked questions