Jian Bing, Chinese crepes (煎饼)
User Reviews
5
Jian Bing, Chinese crepes (煎饼)
Description
Jian Bing, known as Chinese crepes, start with a batter combining all-purpose and wholemeal flour to create a thin, spreadable base cooked in a non-stick pan. The crepe is cooked until just set, then topped with a cracked egg spread evenly, followed by sesame seeds and scallions for flavor and texture. Separately, wonton wrappers are fried until lightly browned to form crispy crackers that add crunch to the finished crepe. A savory sauce combining soybean paste and chili garlic sauce is then added. Optional fresh coriander and lettuce can be included for added freshness and color.
The assembly of soft crepe, egg, and crunchy wonton cracker layered with savory and spicy sauce offers a satisfying combination typical of this popular Chinese street food. The use of wholemeal flour lends a slight nuttiness to the crepes, complementing the rest of the ingredients.
The recipe advises using frozen wonton wrappers, thawed before frying, and offers alternative flours that can be used in the batter. Care is needed not to over-fry the wonton crackers to keep them crisp but not burnt.
Ingredients
For the crackers
- 16 wonton wrappers see note 1, ready-made
- cooking oil see note 2, for deep-frying
For the batter
- 70 g all-purpose flour ½ cup
- 40 g wholemeal flour ¼ cup, see note 3
- 300 ml water 1¼ cup
For the crepes
- 4 egg
- 4 teaspoon sesame seeds toasted
- 4 teaspoon scallions finely chopped
For the sauce (see note 4 for more options)
- 4 teaspoon soybean paste
- 4 teaspoon Chili garlic sauce
Optional
- Coriander
- lettuce leaves
Instructions
Fry the crackers
- Brush a thin layer of water on a wonton wrapper. Stick another one on the top then using a rolling pin to press tight. Cut two lines in th middles. Repeat to make another 7 pairs.
- Heat up oil in a wok/pot. When the temperature reaches 180°C/360°F, start frying.
- Gently slide in wonton wrappers. Flip over to fry the other side.
- Pick out when they’re lightly brown (Do not overcook). Transfer to a plate lined with kitchen paper to absorb any excess oil.
Mix the batter
- Put all-purpose flour and wholemeal flour into a mixing bowl. Pour in the water. Stir to combine until smooth.
Make the crepes
- Heat a non-stick frying pan over medium-low heat (I use a 28cm/11inch pan). When it’s warm to touch (not burning), pour in ¼ part of the batter. Move the pan to allow the batter to evenly cover the entire surface.
- When there is no runny batter can be seen, crack an egg on top. Use the back of a spoon to break the yolk and spread.
- Sprinkle with sesame seeds and scallions.
- When the crepe becomes firm and slides easily in the pan, it’s time to flip it over. To avoid tearing, slide the crepe onto the inner side of a large lid then put it back to the pan.
Assemble the dish
- Turn off the heat after flipping (the remaining heat will cook through the egg). Brush soybean paste and chilli garlic sauce over the crepe (see note 3 for other sauce options).
- Add coriander and lettuce leaves if using. Place two pieces of fried crackers in the middle.
- Fold the crepe to wrapper everything (Please refer to the video below). Serve immediately.
Make in advance
- You may fry the crackers in advance. Once completely cool, store in an airtight container for up to 4 days.
- The crepe batter can be kept in the fridge overnight. Stir well before pouring into the pan.
Notes
- Defrost wonton wrappers in the fridge prior to frying for best results.
- Use about 200ml of oil for frying the crackers in a small saucepan to avoid excess grease.
- Wholemeal flour in the batter can be substituted with mung bean, millet, cornmeal, or soybean flour as alternatives.
- Beyond soybean paste and chili garlic sauce, you may use fermented bean curd, Laoganma black bean chili oil, or sweet bean paste as sauce options.
User Reviews
Overall Rating
5
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