Jian Bing (Chinese Crepes) Recipe - Allrecipes.com
Jian Bing (Chinese Crepes) Recipe
  • READY IN 20 mins

Jian Bing (Chinese Crepes)

Recipe by  

"Quick and Easy! There are many variations of Jian Bing, a.k.a. Chinese Crepe; this is only one. I use scallions and cilantro in this recipe, but others use different ingredients, such as sunflower seeds. Instead of crackers one can also use Chinese fried dough (You Tiao). Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 crepe Change Servings
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Directions

  1. Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
  2. Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside.
  3. Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg.
  4. Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 5 mins
  • READY IN 20 mins

Footnotes

  • Editor's Notes
  • For the crunchy filling, use any kind of savory cracker, a piece of crisp fried wonton skin, or a piece of fried pork rind.
  • You can substitute all-purpose flour for millet flour, and regular milk for soy milk.
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Reviews More Reviews

Mar 15, 2011

This was very good! The only thing I would change about this recipe is to increase the amount of batter and use 1.5 times as much as directed, and add chopped preserved mustard tubers since all the ones I ate in China had those ingredients. Very good adapted recipe for the home kitchen!

 
May 08, 2009

Thank you for the recipe, i have looking for one like this for long time. this is great!

 

8 Ratings

Aug 15, 2011

I have more of a question than a review: Does anyone know what the Chinese make the crispy dough with? Or how they make it? That was the best part of the crepe for me and I'm curious to try it. I can't wait to make this! I LOVE this dish.

 
Jan 04, 2011

OMG I have been looking for a recipe like this for a long time. This is one of my favorite street foods at home. Thank you so much for this recipe. You are a Godsend!

 
Jan 28, 2012

DELICIOUS! I thought I'd never find the recipe for this!

 
Jan 11, 2014

aahh..you should quickly break the yolk when it touches the pan.. :p i saw them did that :p anyway this is a great recipe :)

 

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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 212 mg
  • 70%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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