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Jian Bing (Chinese Crêpes)
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Prep Time:
15 minutes
15 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
20 minutes
20 minutes
Chinese street-style crêpes filled with egg, green onions, and crispy crackers.
Ingredients:
- 2 tablespoons millet flour
- 2 tablespoons soy milk
- 0.5 teaspoon vegetable oil
- 1 teaspoon water, if needed
- 1 tablespoon Chinese black bean sauce
- 1 teaspoon water
- 0.5 teaspoon Asian chile pepper sauce, or to taste
- cooking spray
- 1 egg, beaten
- 0.5 green onion, sliced
- 1 tablespoon torn fresh cilantro leaves
- 2 whole crackers
Instructions:
- Combine millet flour, soy milk, and vegetable oil in a bowl and whisk until the batter resembles heavy cream. Optional: Add a teaspoon of water to adjust the consistency.
- In a small bowl, mash the black bean sauce with 1 teaspoon of water for easy spreading. In another small bowl, mix the hot chili sauce with 1 teaspoon of water. Set both sauces aside.
- Generously coat a large skillet with cooking spray and warm it over medium-low heat. Pour the batter into the skillet and spread it evenly to create a thin crêpe. Cook until firm, about 1 to 2 minutes. Evenly pour the egg over the crêpe and cook for an additional 1 to 2 minutes until the egg is set. Finally, sprinkle green onion slices and cilantro leaves over the crêpe, pressing them gently into the cooked egg.
- Gently flip the crêpe and generously spread with bean sauce and chili sauce. Add crackers in the middle with a small space between each. Fold one-third of the crêpe over the crackers, then fold the bottom third up, and finally fold the crêpe in half to neatly stack the crackers. Serve immediately while hot.