Jian Bing

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup mung bean flour (or more all-purpose flour)
• 3/4 cup water
• 2 large eggs
• 2 store-bought spring roll wrappers or wonton wrappers, deep-fried until crisp (or 2 youtiao/crackers)
• 2 tablespoons hoisin sauce
• 1 tablespoon sweet bean sauce (or extra hoisin)
• 1 tablespoon chili sauce
• 2 scallions, finely sliced
• 2 tablespoons cilantro leaves
• 1 tablespoon neutral oil
• Pinch of salt

Before you cook

• Whisk the flour, mung bean flour, water and a pinch of salt into a smooth, pourable batter and let it rest for 10 minutes.
• Stir the hoisin, sweet bean sauce and chili sauce together in a small bowl.
• Slice the scallions and set them near the stove with the cilantro.

Steps

1. Heat a wide nonstick skillet or crepe pan over medium heat and brush it with oil.
2. Pour in half the batter and tilt the pan to spread it into a thin, even circle.
3. Crack one egg onto the center of the batter while it is still wet and spread the yolk over the surface with the back of a spoon.
4. Cook for 90 seconds until the edges lift easily and the egg has set.
5. Flip the crepe so the egg side is up.
6. Brush the egg side with the hoisin-chili sauce mixture.
7. Scatter half the scallions and cilantro over the sauce.
8. Lay one fried cracker across the center of the crepe.
9. Fold both sides of the crepe over the cracker, then fold the top and bottom edges in to seal a rectangular parcel.
10. Slide the jian bing onto a board and slice it once on the diagonal.
11. Repeat with the remaining batter and egg for the second crepe.
12. Serve immediately while the cracker is still crisp.