I’m so excited to share this recipe with you guys!! Ever since I saw this, I knew I HAD TO share it. So this is Jianbing, a popular Chinese street food typically eaten at breakfast. Essentially it’s a Chinese burrito or a yummy filled crepe. It’s usually made with mung bean flour and the fillings vary depending on region. I of course put my own spin on this bad boy and let me tell you IT. WAS. SO. BOMB!! I can’t express that enough. I’ve been wanting to post on this for a while but every time I went to the store I would forget an ingredient. It never failed. So I finally got my life together and well, here we are. My biggest advise for this recipe is to have all your mise en place (“everything in it’s place” fancy chef lingo). Have all your items prepared and on deck because once you get rolling the process goes fairly quick so you want to make sure you have everything in it’s place to make this a smooth project. This is a crepe recipe, however, I do not own a crepe pan, most people don’t. Feel free to use a regular flat surface sauté pan. The bigger, the better. I actually used a non stick pizza pan. It’s ok to improvise people!! Also, it should be told that the first crepe is always the crappy one, even professionals have to throw the first one out.. case and point… me. I did take that opportunity to taste the batter and adjust it. Waste no opportunity! I kept it simple with the fillings. I went vegetarian for the first round but I can’t stop thinking about how great this would be with good ol’ Texas Barbacoa. Am I right?!?!? Dude!
I hope you guys enjoy this because I had an awesome time trying out this recipe and eating it too! Let me know how it goes.
Frying the wontons for the filling.
To be fair this was my second crepe, i know it looks crappy but I went with it.
As you can see my crepe is all sorts of uneven. It gets all wrapped up so i didn’t obsess about it. You shouldn’t either.
Makes 4 Large Crepes
For the Crepe:
1 cup milk
1/2 cup water
4 large eggs
1 cup AP flour
1/2 stick melted butter
1. Melt the butter and set aside to slightly cool. 2. In a blender combine milk, water, egss, flour, salt and pulse until incorporated. 3. Add butter and blend for a minute scraping the sides of the blender if needed. 4. Let crepe batter rest in the fridge for 1 hour.
For the Jianbing:
1 recipe Crepe Batter
4 large eggs
1/4c fine sliced green onion
1/4 c cilantro leaves
1T white sesame seeds
1T black sesame seeds
1/4 c chili paste (I used Sambal Oelek)
1/4 c oyster sauce
4 large egg roll wrapper, fried
3 c shredded lettuce ( I used romaine)
2 ea Persian cucumber, seeded and julienned
1/4 c shaved red onion
1. In a shallow pan with oil, fry the egg roll wrapper until golden brown for about 30 seconds on each side. Set aside on paper towel to drain. 2. Heat a pan (for the crepes/ your about to get going at this point.) on medium heat, add a visible layer of cooking spray throughout the surface. 3. Add an even layer of the crepe batter ensuring the full surface of the pan is covered. 4. When the batter begins to visibly set, crack a whole egg on the crepe and break yolk and evenly spread the egg on the surface. 5. Sprinkle with sesame seeds, cilantro leaves and green onion. 6. Flip the crepe using a spatula (and your hands if you have to. Please be careful!). 7. Spread a spoon full of sambal and oyster sauce on the surface of the crepe. (you can add more or less of the sauces depending on your preference). 8. Gently break the wonton in half and begin to stack on the crepe. Follow it by the red onion, cucumber and lettuce. 9. Pull the bottom half of the crepe over to meet the filling. Fold one side in and then the other. Holding both ends roll away from you. 10. Cut in half and enjoy.