Crispy Beijing Street Jianbing
A thin, savory mung bean crepe crackled on a hot griddle, spread with egg, hoisin sauce, and chili paste, then folded around a shattering-crisp wonton wrapper and fresh scallions. This iconic Beijing street food delivers layers of texture in every bite — crispy, chewy, and boldly seasoned.
Ingredients
- 1 cup mung bean flour
- 1/2 cup all-purpose flour
- 1 1/2 cups water
- 1/4 tsp salt
+ 9 more ingredients
Instructions
Whisk together the mung bean flour, all-purpose flour, water, and salt until you have a very thin, smooth batter with no lumps.
Heat a large non-stick skillet or crepe pan over medium-high heat and brush lightly with vegetable oil.
Pour about one-quarter of the batter onto the pan and immediately tilt and swirl to spread it into a thin, even circle.
Once the edges begin to set (about 30 seconds), crack one egg directly onto the crepe and use the back of a spoon to spread it across the surface.
Sprinkle a generous pinch of scallions, cilantro, and sesame seeds over the egg before it fully sets.
Flip the entire crepe carefully and cook for another 30 seconds until the egg side is lightly golden.
Spread hoisin sauce and chili crisp across the cooked egg side, then place a wonton wrapper (or crispy cracker) and pickled greens in the center.
Fold the sides of the crepe inward to form a rectangular pocket, then fold in half and slide onto a cutting board. Cut in half and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI