Jianbing

Nutrition · per serving

Steps

1. 1

   Whisk the plain flour, water, and fine salt in a bowl until completely smooth and pourable, about the consistency of single cream. Let it stand for 2 minutes while you prepare the toppings; this brief rest helps the flour hydrate so the crêpe spreads more evenly.

   80 g plain flour140 ml water1 g fine salt
2. 2

   Stack the wonton wrappers and cut them in half diagonally if you like for easier layering. Slice the spring onions and chop the coriander so everything is ready beside the stove; Jianbing cooks quickly, so mise en place is important.

   4 wrappers (about 24 g) wonton wrappers20 g spring onions, finely sliced10 g fresh coriander, roughly chopped
3. 3

   Heat a nonstick frying pan over medium heat and add 5 ml of the neutral oil. Fry 2 wonton wrappers for 30 to 45 seconds per side until blistered and crisp, then transfer to a plate. Repeat with another 5 ml oil and the remaining wrappers. Lower the heat slightly if they brown too fast; they should crisp without tasting burnt.

   4 wrappers (about 24 g) wonton wrappers15 ml neutral oil
4. 4

   Wipe the pan if needed and return it to medium heat. Add a very thin film of the remaining 5 ml oil. Pour in half the batter and immediately swirl or spread it thinly into a round about 22 to 24 cm wide. Cook for about 45 seconds, until the surface is mostly set and the underside is lightly golden.

   15 ml neutral oil80 g plain flour140 ml water1 g fine salt
5. 5

   Crack 1 egg directly onto the crêpe and quickly spread it over the surface with the back of a spoon or spatula. Scatter over half the spring onions and half the coriander. Cook for 45 to 60 seconds more, until the egg is just set, then flip the crêpe carefully.

   2 large eggs20 g spring onions, finely sliced10 g fresh coriander, roughly chopped
6. 6

   Spread half the hoisin sauce and half the chili sauce over the cooked side. Lay 2 crisp wonton pieces across the center, fold the crêpe over them into a rectangle or roll, and cook for 15 to 20 seconds to warm through. Transfer to a board and repeat with the remaining batter, egg, spring onions, coriander, hoisin sauce, chili sauce, and wonton wrappers.

   30 g hoisin sauce10 g chili sauce4 wrappers (about 24 g) wonton wrappers80 g plain flour140 ml water1 g fine salt2 large eggs20 g spring onions, finely sliced10 g fresh coriander, roughly chopped
7. 7

   Serve immediately while the outside is tender and the wonton stays crisp inside. Cut in half if desired for easier eating.

Origin & History

Jianbing is a beloved northern Chinese breakfast street food with roots often traced to Shandong. Traditional vendors make it on a large flat griddle, spreading a thin batter, adding egg, sauces, herbs, and a crisp element before folding it for eating on the go.