Chinese Jianbing: Crispy Egg Crepe Breakfast Wraps with Hoisin for School Mornings

Whisk the flours, water and salt into a smooth, pourable batter; rest 10 minutes (or overnight in the fridge for school mornings).

Serves 4

Ingredients

• 1 cup all-purpose flour
• 1/4 cup mung bean flour or extra all-purpose flour
• 1 1/4 cups water
• 1/4 tsp salt
• 4 large eggs
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 4 tbsp hoisin sauce
• 2 tsp chili garlic sauce (optional)
• 4 wonton wrappers, fried crisp (or 1 cup plain crackers)
• 1 tbsp black sesame seeds
• 1 tbsp neutral oil

Instructions

1. Whisk the flours, water and salt into a smooth, pourable batter; rest 10 minutes (or overnight in the fridge for school mornings).
2. Heat a large nonstick skillet over medium and brush lightly with oil.
3. Pour in about 1/3 cup batter and swirl quickly into a thin 10-inch round.
4. Once the edges set, crack an egg on top, break the yolk and spread it over the crepe; scatter scallions, cilantro and sesame seeds.
5. When the egg sets, flip the crepe and cook 30 seconds more.
6. Brush with hoisin and a little chili garlic sauce, lay a crisp wonton wrapper in the center and fold the sides in to make a wrap.
7. Repeat with remaining batter, keeping finished jianbing warm in a low oven; wrap in parchment for eating on the way to school.
8. Jianbing is one of China's most beloved street breakfasts, sold from carts in Tianjin and Beijing since long before sunrise. The contrast of soft egg crepe, sweet-savory sauce and shattering crisp in the middle is what makes it addictive, and a make-ahead batter turns it into a ten-minute weekday breakfast at home.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 11g
• Fat: 10g
• Carbohydrates: 43g
• Fiber: 2g
• Sugar: 6g
• Sodium: 620mg