Chinese · Breakfast · Snack · Lunch
Jianbing
煎饼
A thin, savoury crepe cooked with a whole egg spread across it, then brushed with hoisin and chilli sauce and folded around scallions, cilantro and a crunchy cracker. This lighter version swaps the deep-fried cracker for oven-baked wonton wrappers and uses some whole wheat flour in the batter.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Serves
- 4
Calories come from: Carbs 49% · Fat 31% · Protein 20%
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Ingredients
For 4 servings- 1/3 cup40 gMung bean flour
- 1/2 cup60 gWhole wheat flour
- 1 cup240 gWater
- 1/3 tspSalt
- 4 large200 gEggs
- 4 stalks60 gScallions, thinly sliced
- 1/4 cup10 gFresh cilantro, chopped
- 1 tbsp9 gToasted sesame seeds
- 2 tbsp32 gHoisin sauce
- 1 tbsp16 gChilli garlic sauce
- 8 wrappers64 gWonton wrappers
- 2 tsp9 gNeutral vegetable oil
- 4 leaves40 gRomaine lettuce leaves (optional)
Steps
- 1
Heat the oven to 200 °C / 400 °F and line a baking tray with parchment.
- 2
Lay the wonton wrappers on the tray and brush them lightly with 1 tsp of the oil.
- 3
Bake the wrappers for 6-8 minutes until golden and crisp, then set aside to cool.
- 4
Whisk the mung bean flour, whole wheat flour and salt together in a bowl.
- 5
Gradually whisk in the water to make a smooth, pourable batter, then let it rest for 10 minutes.
- 6
Stir the hoisin sauce and chilli garlic sauce together in a small bowl.
- 7
Heat a large non-stick pan over medium-low heat and wipe it with a little of the remaining oil on a paper towel.
- 8
Pour in a quarter of the batter and swirl the pan quickly to spread it into a thin round.
- 9
Once the surface looks dry, crack an egg onto the crepe, break the yolk and spread it over the surface with a spatula.
- 10
Sprinkle a quarter of the scallions, cilantro and sesame seeds over the egg.
- 11
Cook for 1-2 minutes until the egg is fully set with no runny parts.
- 12
Flip the crepe and cook the other side for 30 seconds.
- 13
Flip back so the egg side is up and brush with a quarter of the sauce mixture.
- 14
Place a lettuce leaf, if using, and two baked wonton crackers in the centre.
- 15
Fold the sides over the filling to make a parcel and serve straight away.
- 16
Repeat with the remaining batter, eggs, toppings and sauce to make four jianbing.
Swaps, storage and make-ahead
Swaps
- Use all mung bean flour in place of the whole wheat flour for a batter without wheat, though the wonton wrappers and hoisin still contain gluten.
- Swap the baked wonton wrappers for a handful of plain rice crackers or crushed unsalted tortilla chips if wrappers are hard to find.
- Replace the chilli garlic sauce with a little sriracha or chilli crisp if that is what you already have.
- Use parsley or extra scallions instead of cilantro for anyone who dislikes its flavour.
Storage
Jianbing is best eaten straight away, because the crackers go soft once folded inside. If needed, refrigerate unfilled crepes within 2 hours for up to 3 days, reheat in a pan until steaming hot, and add fresh crackers and sauce just before serving.
Make ahead
Bake the wonton crackers up to 2 days ahead and keep them in an airtight container once cool. The batter can be mixed and refrigerated for up to a day, and the sauce stirred together and chilled, so you only need to cook and assemble.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsSoySesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (186 g) | Per 100 g | |
|---|---|---|
| Calories | 260 kcal | 140 kcal |
| Protein | 13.2 g | 7.1 g |
| Carbohydrates | 32.1 g | 17.3 g |
| of which sugars | 3.6 g | 1.9 g |
| Fiber | 4.6 g | 2.5 g |
| Fat | 9.2 g | 4.9 g |
| of which saturated | 2.1 g | 1.1 g |
| Sodium | 495 mg | 266 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
