I absolutely love this recipe because it brings together vibrant Asian flavors with a fun and interactive cooking process that feels like a mini culinary adventure. Plus, the crispy fried wonton strips and fresh toppings add the perfect crunch and freshness, making each bite irresistibly delicious and satisfying!
My passion lies in making the ideal Jian Bing, the extraordinary Chinese street food crepe. With a composition of all-purpose and mung bean flour, plus eggs, cilantro, and green onions, it’s both delicious and nutritious.
I like to enrich mine with hoisin and chili sauce for a sweet-spicy kick, and crispy wonton strips add the perfect amount of crunch.
Ingredients
All-purpose flour: Supplies carbohydrates; fundamental to the crepe batter.
Flour from mung beans: Full of protein and fiber; contributes a nutty taste.
Eggs supply protein and are instrumental in binding the batter.
Cilantro: An herb that is fresh; has a bright, aromatic flavor that it adds.
Hoisin sauce: Sweet and savory; intensifies flavor complexity.
Chili sauce: Contributes heat and spicy excitement to the crepes.
Green onions have a mild onion flavor and add a freshness and crunch that is hard to substitute.
Fried wonton strips or youtiao: Provides texture and crunch.
Ingredient Quantities
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- 1 cup all-purpose flour
- 1/4 cup mung bean flour
- 1/4 teaspoon salt
- 1 1/4 cups water
- 2 large eggs
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons hoisin sauce
- 2 tablespoons chili sauce
- 1/4 cup chopped green onions
- 1/4 cup crispy fried wonton strips or Chinese fried dough sticks (youtiao)
- Oil for frying
- Optional: sesame seeds for garnish
- Optional: Lettuce leaves or other desired fillings
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Instructions
1. In a mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup of mung bean flour, and 1/4 teaspoon of salt. Whisk them together. Slowly add 1 1/4 cups of water, stirring until you have a smooth batter.
2. Preheat a non-stick skillet or crepe pan that has been lightly oiled over medium heat.
3. A ladleful of batter is poured into the pan, which is then tilted to evenly distribute the batter and form a thin layer of crepe. The thin pancake is cooked for about 1-2 minutes until bubbles begin to appear on the surface.
4. Break an egg into the crepe, then use a spatula to spread the egg so that it covers the surface of the crepe. After that, let the egg cook for a half a minute.
5. Evenly sprinkle 1 tablespoon of fresh cilantro, chopped, and 1/4 cup of green onions, chopped, over the egg-topped crepe.
6. Carefully flip the crepe and cook it for another minute on the other side until it is cooked through.
7. Evenly distribute 2 tablespoons of hoisin sauce and 2 tablespoons of chili sauce over the crepe’s surface.
8. On one side of the crepe, place a small handful of crispy fried wonton strips (or Chinese fried dough sticks).
9. Add a few leaves of lettuce or any other preferred fillings.
10. Fold the crepe around the fillings, cut into pieces as you prefer, and sprinkle with sesame seeds, if you are using any.
Equipment Needed
1. Mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Non-stick skillet or crepe pan
5. Ladle
6. Spatula
7. Knife
8. Cutting board
9. Small bowl (optional, for garnishes)
FAQ
- Q: Can I use only all-purpose flour if I don’t have mung bean flour?A: Yes, you can use all-purpose flour instead of mung bean flour, but the texture might be off.
- Q: How do I prevent the crepes from sticking to the pan?A: Be sure to use a non-stick pan and lightly oil it before cooking each crepe.
- Q: Is there a substitute for hoisin sauce?Plum sauce or a mixture of soy sauce and a bit of sugar can serve as a replacement.
- Q: Can I prepare the batter in advance?You can make the batter a few hours ahead and keep it refrigerated, but mix well before using.
- Q: Are there alternative fillings I can use?Certainly! You can add cooked chicken, tofu, or sliced vegetables to achieve the necessary variety.
- Q: Can I make this recipe gluten-free?A: Use all-purpose flour that is gluten-free and make certain that all sauces utilized are free of gluten.
- Q: How long do these crepes stay fresh?A: They are best enjoyed right away, but can be kept in the fridge for up to 2 days and warmed back up before eating.
Substitutions and Variations
All-purpose flour: Use whole wheat flour to give your baked goods a nutty taste.
Mung bean flour: If you can’t find this flour, use chickpea flour instead.
Hoisin sauce: For a similar flavor, mix some sugar into soy sauce and use it as a substitute.
Chili sauce: Use sriracha or any preferred hot sauce as a substitute.
Wonton strips that have been fried until crispy: If you don’t have wonton strips on hand, you can use crushed tortilla chips or toasted sesame seeds.
Pro Tips
1. Rest the Batter: After mixing the batter, let it rest for about 15-30 minutes. This allows the flours to hydrate fully, resulting in a smoother texture and easier spreadability when cooking the crepes.
2. Consistent Heat: Maintain a medium heat to ensure that the crepes cook evenly. If the pan is too hot, the batter may cook too quickly on the outside and not enough on the inside.
3. Spreading the Egg: For a uniformly cooked egg surface, use the back of a spoon or a spatula to gently spread the egg layer as soon as it’s added to the crepe. This ensures even coverage and prevents thick spots.
4. Crispy Texture: For extra crunch, add the crispy wonton strips or youtiao just before serving to prevent them from soaking in the sauce and becoming soggy.
5. Customizable Fillings: Experiment with different fillings like sautéed mushrooms, grilled chicken, or sliced avocado for added flavor and nutrition. This recipe is versatile, so feel free to be creative with what you add to suit your taste preferences.
Jian Bing Chinese Crepes Recipe
My favorite Jian Bing Chinese Crepes Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Non-stick skillet or crepe pan
5. Ladle
6. Spatula
7. Knife
8. Cutting board
9. Small bowl (optional, for garnishes)
Ingredients:
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- 1 cup all-purpose flour
- 1/4 cup mung bean flour
- 1/4 teaspoon salt
- 1 1/4 cups water
- 2 large eggs
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons hoisin sauce
- 2 tablespoons chili sauce
- 1/4 cup chopped green onions
- 1/4 cup crispy fried wonton strips or Chinese fried dough sticks (youtiao)
- Oil for frying
- Optional: sesame seeds for garnish
- Optional: Lettuce leaves or other desired fillings
“`
Instructions:
1. In a mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup of mung bean flour, and 1/4 teaspoon of salt. Whisk them together. Slowly add 1 1/4 cups of water, stirring until you have a smooth batter.
2. Preheat a non-stick skillet or crepe pan that has been lightly oiled over medium heat.
3. A ladleful of batter is poured into the pan, which is then tilted to evenly distribute the batter and form a thin layer of crepe. The thin pancake is cooked for about 1-2 minutes until bubbles begin to appear on the surface.
4. Break an egg into the crepe, then use a spatula to spread the egg so that it covers the surface of the crepe. After that, let the egg cook for a half a minute.
5. Evenly sprinkle 1 tablespoon of fresh cilantro, chopped, and 1/4 cup of green onions, chopped, over the egg-topped crepe.
6. Carefully flip the crepe and cook it for another minute on the other side until it is cooked through.
7. Evenly distribute 2 tablespoons of hoisin sauce and 2 tablespoons of chili sauce over the crepe’s surface.
8. On one side of the crepe, place a small handful of crispy fried wonton strips (or Chinese fried dough sticks).
9. Add a few leaves of lettuce or any other preferred fillings.
10. Fold the crepe around the fillings, cut into pieces as you prefer, and sprinkle with sesame seeds, if you are using any.
