Description
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!
Ingredients
- 2 tablespoons millet flour
- 2 tablespoons soy milk
- ½ teaspoon vegetable oil
- 1 teaspoon water, if needed
- 1 tablespoon Chinese black bean sauce
- 1 teaspoon water
- ½ teaspoon Asian chile pepper sauce, or to taste
- 1 teaspoon water
- cooking spray
- 1 egg, beaten
- ½ green onion, sliced
- 1 tablespoon torn fresh cilantro leaves
- 2 whole crackers
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 1