Time
20 min
Serving
1 persons
Calories
220
Jian Bing, a.k.a. Chinese crêpes are quick and easier to make than you think! There are many variations of this recipe but this is the only one I use. I like to add green onion and cilantro, but others use different ingredients, such as sunflower seeds. Instead of crackers, you can also use Chinese fried dough (You Tiao). Enjoy!
Ingredients
- millet flour: 2 Tbsp
- soy milk: 2 Tbsp
- vegetable oil: 0.5 tsp
- water: 1 tsp (if needed)
- Chinese black bean sauce: 1 Tbsp
- water: 1 tsp
- Asian Chili pepper sauce: 0.5 tsp (to taste)
- water: 1 tsp
- cooking spray: 0 piece
- egg: 1 piece (beaten)
- green onion: 0.5 piece (sliced)
- cilantro leaves: 1 Tbsp (fresh; torn)
- whole crackers: 2 piece
Metric Conversion
Stages of cooking
-
Whisk millet flour, soy milk, and vegetable oil together in a bowl to make a batter with the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
-
Mash black bean sauce in a small bowl with 1 teaspoon water to make it easy to spread. Mix hot chili sauce with 1 teaspoon of water in a separate small bowl. Set both sauces aside.
-
Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour batter into the skillet, and spread evenly to make a thin crêpe; cook until firm, about 1 to 2 minutes. Pour egg evenly over crêpe; cook an additional 1 to 2 minutes, until egg is set. Sprinkle crêpe with green onion slices and cilantro leaves, pressing them firmly into cooked egg.
-
Flip crêpe and spread with bean sauce and chili sauce. Place crackers in the center of crêpe, leaving about 1/4 inch of space between the two crackers. Flip top third of crêpe down over crackers; flip the bottom third up, and then fold the crêpe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.
