Jianbing

Ingredients

Instructions

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.

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.

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. 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.

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.

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.

7. 7

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

Nutrition per serving

Notes

• •For a beginner-friendly shortcut, ready-made wonton wrappers give the essential crunch without making youtiao or bao cui from scratch.
• •A nonstick pan is the easiest choice; if using cast iron, make sure it is well seasoned and evenly heated before adding the batter.
• •If the batter seems too thick to spread thinly, whisk in 5 to 10 ml extra water.
• •You can adjust the chili sauce to taste or omit it for a milder version.

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