Jianbing

Ingredients

• 100g mung bean flour
• 60g plain flour
• 40g millet flour or fine cornmeal
• 480ml water
• 1/2 tsp salt
• 1/2 tsp five spice powder
• 4 eggs
• 4 sheets of baocui cracker, or 4 large prawn crackers, or 4 pieces of crisp fried wonton skin
• 4 tbsp sweet bean sauce (tianmianjiang)
• 2 tsp fermented bean curd, mashed
• 2 tbsp chilli sauce, or more to taste
• 4 spring onions, finely sliced
• 1 large handful coriander, chopped
• 2 tbsp toasted white sesame seeds
• 2 tbsp neutral oil
• Pickled mustard stem, chopped (optional)

Before you cook

• Whisk the mung bean flour, plain flour, millet flour, salt and five spice with the water until completely smooth.
• Rest the batter for 20 minutes so the flours hydrate.
• Stir the sweet bean sauce with the mashed fermented bean curd and 1 tablespoon of water to make a spreadable paste.
• Chop the spring onions and coriander and keep them beside the stove.

Steps

1. Set a large flat non-stick pan or crepe griddle over medium heat and brush it with a little oil.
2. Pour a ladle of batter into the centre of the pan.
3. Spread the batter into a thin even circle with the back of the ladle or a wooden spreader, working from the middle outwards.
4. Cook for about 45 seconds, until the surface has set and lost its shine.
5. Crack an egg onto the crepe and break the yolk with your spatula.
6. Spread the egg across the whole surface in a thin layer.
7. Sprinkle the egg with sesame seeds, spring onion and coriander before it sets.
8. Slide the spatula under the crepe and flip it over so the egg side meets the pan for 20 seconds.
9. Flip it back and brush the top with the bean sauce paste and as much chilli sauce as you want.
10. Lay a cracker sheet across the middle and add pickled mustard stem if using.
11. Fold the two sides of the crepe over the cracker, then fold it in half again to make a thick parcel.
12. Press the parcel with the spatula for 15 seconds, then lift it onto a plate and eat it immediately.
13. Make the remaining three the same way, oiling the pan lightly between each.