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Jian Bing, Chinese crepes (煎饼)
5 from 133 votes

Jian Bing, Chinese crepes (煎饼)

Jian Bing is a traditional Chinese street food consisting of thin crepes made from a batter of all-purpose and wholemeal flour, topped with eggs, sesame seeds, and scallions. Fried wonton wrappers add a crispy element, while a savory sauce of soybean paste and chili garlic sauce provides a spicy kick. The layers of textures from the soft crepe to the crunchy crackers create a balanced mouthfeel, with optional fresh coriander and lettuce for freshness.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 servings
Course: Breakfast
Cuisine: Chinese

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
    Cup of Yum
  1. 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.
  2. Heat up oil in a wok/pot. When the temperature reaches 180°C/360°F, start frying.
  3. Gently slide in wonton wrappers. Flip over to fry the other side.
  4. 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
  1. Put all-purpose flour and wholemeal flour into a mixing bowl. Pour in the water. Stir to combine until smooth.
Make the crepes
  1. 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.
  2. 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.
  3. Sprinkle with sesame seeds and scallions.
  4. 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
  1. 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).
  2. Add coriander and lettuce leaves if using. Place two pieces of fried crackers in the middle.
  3. Fold the crepe to wrapper everything (Please refer to the video below). Serve immediately.
Make in advance
  1. You may fry the crackers in advance. Once completely cool, store in an airtight container for up to 4 days.
  2. 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.