ChineseBreakfast

Recipe Story

origins & traditions

Jianbing is one of China most beloved street foods, originating from the bustling morning markets of northern China. This traditional crepe-like dish combines a thin, crispy mung bean flour pancake with a perfectly cooked egg, layered with crunchy textures from wonton crackers, fresh scallions, and cilantro. The balance of textures and flavors - from the earthy mung bean base to the umami-rich hoisin and fermented bean paste - creates a complete breakfast that has sustained generations. Each jianbing is made to order on a large circular griddle, where the batter is spread paper-thin, the egg is cracked directly onto the surface, and toppings are added with precision. This recipe brings the authentic Beijing breakfast experience to your home kitchen, allowing you to master this beloved Chinese morning tradition.

Instructions

step by step

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In a large mixing bowl, whisk together flour, eggs, milk, and salt until smooth. Let batter rest for 10 minutes at room temperature to allow flour to fully hydrate.
Heat a large non-stick skillet or crepe pan over medium heat. Lightly brush with vegetable oil.
Pour approximately 1/3 cup of batter into the center of the pan. Immediately tilt and rotate the pan in a circular motion to spread batter thinly and evenly across the entire surface.
Cook for 2-3 minutes until the edges begin to lift and the bottom is golden. Carefully crack one egg directly onto the center of the crepe and use a spatula to spread it across the surface.
Sprinkle chopped cilantro and garlic over the egg. Allow egg to set for 1-2 minutes.
Brush hoisin sauce generously over the egg layer. Add a dash of hot sauce if desired.
Place several pieces of crumbled wonton crackers or breadcrumbs on one half of the crepe for crunch.
Carefully fold the crepe in half, then fold again into quarters. Slide onto a serving plate.
Repeat process with remaining batter, making sure to oil the pan between each crepe.
Serve immediately while hot and crispy.

Jianbing - Authentic Mung Bean Crepes

4.5 (52)

Traditional Beijing street food featuring delicate crepes made with mung bean flour, filled with egg, crispy wonton crackers, fresh herbs, and savory-sweet hoisin sauce for an unforgettable morning meal.

medium

35 min

4 servings

Ingredients

0 of 10 checked

Batter

1 1/2 cups flour, sifted
1 1/4 cups milk, room temperature
1/2 teaspoons salt

Main

6 pieces eggs, room temperature

Cooking

3 tablespoons vegetable-oil

Toppings

4 tablespoons cilantro, chopped
4 cloves garlic, minced
1 cups breadcrumbs, crushed

Sauce

4 tablespoons hoisin-sauce
1 teaspoons hot-sauce (optional)

Chef Tips

expert advice

•For the most authentic texture, use a combination of all-purpose flour and a small amount of cornstarch to create a lighter, crispier crepe.

•The key to perfect jianbing is spreading the batter as thinly as possible - practice makes perfect.

•Traditional versions use fermented bean paste alongside hoisin sauce for deeper umami flavor.

•You can substitute the wonton crackers with crispy fried wonton strips, rice crackers, or even crushed potato chips.

•Fresh scallions can be used in addition to or instead of cilantro.

•For a spicier version, add chili oil or Sriracha.

•Make the batter the night before and refrigerate for even easier morning preparation.

•Jianbing is best enjoyed immediately after cooking, as the crispy elements will soften over time.

Chinese

👍 Beginner Friendly

15 mineasy