Chinese
Jianbing
A Beijing-Tianjin style breakfast crepe made with mung bean batter, egg, fermented sauces, herbs, and a shattering crisp center. It is cooked thin on a hot griddle, then folded around the crunchy filling while still warm.
Ingredients
- Mung bean flour1/2 cup
- Millet flour2 tbsp
- All-purpose flour2 tbsp
- Water3/4 cup, plus more as needed
- Fine salt1/4 tsp
- Large eggs2
- Toasted white sesame seeds2 tsp
- Scallions, finely sliced2
- Fresh cilantro, chopped1/4 cup
- Tianmianjiang, sweet fermented wheat paste2 tbsp
- Fermented red bean curd1 cube, mashed with 1 tsp brine
- Chinese chili oil1 tbsp, or to taste
- Baocui crispy crackers or split youtiao2 pieces
- Neutral oil1 tsp, for the pan
Method
- Whisk the mung bean flour, millet flour, all-purpose flour, salt, and water until smooth and pourable, then rest the batter for 10 minutes.
- Mix the tianmianjiang with the mashed fermented red bean curd to make the sauce.
- Heat a large flat griddle or well-seasoned nonstick skillet over medium heat and wipe it with a very thin film of neutral oil.
- Pour in half the batter and quickly spread it into a thin round crepe with a ladle or crepe spreader.
- Crack 1 egg onto the surface, spread it evenly over the crepe, then sprinkle with sesame seeds, scallion, and cilantro.
- Cook until the egg is mostly set and the underside is lightly browned, then carefully flip the crepe.
- Brush the cooked side with half the sauce and add chili oil to taste.
- Place 1 baocui cracker or split youtiao in the center, fold the sides over it, then fold the crepe into a rectangular parcel.
- Repeat with the remaining batter, egg, herbs, sauce, and crisp filling.
- Serve immediately while the crepe is tender and the center is still crunchy.
Common questions
What can I use instead of mung bean flour or millet flour for jianbing batter?
If you can’t find them, use a mix of all-purpose flour with a little rice flour for thinness, though the flavor will be less traditional. Keep the batter very pourable and smooth; adjust with water until it spreads easily.
How long should I rest the jianbing batter before cooking?
Rest it for about 10 minutes so the flours hydrate and the batter spreads more evenly. You can rest it up to 30 minutes, but stir again before cooking because it may thicken slightly on standing.
What are the most common mistakes when making jianbing at home?
The biggest mistakes are batter that’s too thick, too much heat, and overcooking before flipping. A thick batter won’t spread thinly; high heat burns the crepe before the egg sets. Keep the layer thin and cook steadily.
Can I make jianbing ahead of time, and how should I store leftovers?
Jianbing is best eaten immediately, because the cracker or youtiao softens quickly. If needed, store cooked components separately: crepe in the fridge for 1 day, fillings and sauce chilled. Reheat the crepe briefly in a skillet.
What’s the best way to serve jianbing so it stays crisp?
Serve it right after folding, with the crispy cracker or youtiao added last so it stays crunchy. Brush on sauce sparingly to avoid sogginess, and eat it warm within a few minutes of cooking.