Jian Bing Guo Zi (Chinese Breakfast Crepes)

Learn how to make this popular street food at home. The recipe makes the whole process of making Jian bing more approachable for home cooks.

📝 Ingredients

• 60 gr all-purpose flour
• 40 gr mung bean flour (or soy bean flour (kinako))
• 280 gr chicken or beef broth (or more as needed, see notes)
• 1/4 tsp salt
• 80 gr all-purpose flour
• 40 gr millet flour
• 280 ml chicken or beef broth (or more as needed)
• 1/4 tsp salt
• 80 gr all-purpose flour
• 40 gr fine cornmeal
• 190 ml chicken or beef broth (or more as needed)
• 1/4 tsp salt
• 2 Tbsp Hoisin sauce
• 1 Tbsp sweet bean paste
• 1 tsp red fermented tofu
• 1 tsp sesame oil
• 1 tsp sugar
• 1 Tbsp chili paste of your choice (I use lao gan ma chili paste)
• Thin wonton wrappers
• cooking oil
• Black sesame seeds
• 2 stalks green onion (finely chopped)
• 4 large eggs (beaten)
• Deli meat or luncheon meat
• Pickled mustard greens

👨‍🍳 Instructions

1. 1--- Things to prepare: ---
2. 2I use a non-stick 8-inch pan. I find this size more manageable for me as I can easily flip the crepes over without tearing the crepes. If you use larger pan and having trouble flipping, just slide the crepes over from the pan to a plate first and then gently flip it back on the pan :) Not professional, but it gets the job done!
3. 3Combine all ingredients for the sauce. If it's a bit too thick, you can add a bit of water to loosen a bit so it's easier to spread the sauce later
4. 4--- Prepare crispy crackers: ---
5. 5For convenience, I use store-bought thin wonton wrappers/skin. Cut two slits in the middle. Preheat some oil over medium heat and then fry the wonton skin until crispy and golden brown on both sides. These can be made ahead and kept in an air-tight container for 2-3 days
6. 6--- Prepare the batter: ---
7. 7Since we don't own a crepe maker and spreader, the batter needs to be in a thin pourable consistency. So the consistency of the batter is different than the one you see sold on the street. Their batter is thicker and they use crepe spreader to spread on the pan
8. 8Combine all the dry ingredients and then gradually add the liquid and whisk until they are combined. Strain the batter to remove any lumps if necessary. The batter should be in a thin consistency. Every flour may have a slightly different liquid absorbent capacity. So you may need to adjust by adding more liquid if needed. You can test this by cooking one later and see if you need to add a bit more liquid to adjust
9. 9I recommend resting the batter for about 15 minutes. This allows the flour to hydrate and the consistency will get a bit thicker after resting.
10. 10Transfer the batter to a large measuring cup so it's easier for you to pour. Alternatively you can always use a ladle too
11. 11Crack all the eggs in a bowl and whisk to beat the eggs. Set aside
12. 12--- Cooking the crepes: ---
13. 13Preheat the non-stick pan over low heat. It's important that your pan is not too hot because when you pour the batter on the pan it gets solidified too quickly that you can swirl the pan to spread the batter
14. 14Rub a thin layer of oil on the pan using a paper towel. This is to prevent sticking. If you use too much oil, you end up frying the crepes and the crepes may tear when you flip over later. I lift the pan off the stove and another hand holding the cup of batter and slowly pour the batter (about 50-60 ml of batter for 8-inch pan seems reasonable) while swirling the pan to spread the batter to cover the surface of the pan. If the batter is too thick and won't spread, you know that you may want to add a bit more liquid, one tablespoon at a time or your pan may be too hot is possibility too
15. 15Once the batter is evenly spread, you can increase the heat to medium to let the crepes cook, otherwise the batter may start to get sticky if the pan is not hot enough. If you can loosen the edges and see the bottom has dried and set, you can pour in 1/8 of the beaten egg. If you add the egg too early and the bottom of the crepe is not set yet, it will tear when you flip it over. Alternatively, you can crack in one egg per crepe. Then use a spatula to break the yolk and spread it on top of the crepe. I find it easier to use beaten eggs and pour instead. Sprinkle black sesame seeds and chopped scallions while the egg is still wet. Cook for another 10 seconds and then gently flip over
16. 16Spread the sauce using a pastry brush on the surface of the crepe. Add toppings of your choice and then break one to two pieces of crackers on top. Fold the two sides over and then fold over and remove from the pan
17. 17Continue with the rest of the batter and filling. Make sure to give the batter a stir each time before you pour it as some flour may have settled to the bottom and the crepes won't turn out right. Also make sure the pan is not too hot so you want to turn the heat back down to the lowest and wait for about 3 minutes before pouring the next batter
18. 18--- Serving: ---
19. 19Serve the jiang bing as soon as possible for the best result