Jianbing Egg Crepes with Scallions and Crisp Wonton Crackers

What you need

• 70 g (1/2 cup) all-purpose flour
• 70 g (1/2 cup) mung bean flour
• 1/2 tsp salt
• 300 ml (1 1/4 cups) water
• 12 sheets wonton wrappers
• 220 ml (1 cup) vegetable oil, 200 ml for the wrappers, the rest for the pan
• 4 large eggs
• 5 scallions, thinly sliced
• 4 tsp black sesame seeds
• 4 tbsp sweet bean sauce, tianmianjiang; hoisin sauce works in its place
• 4 tbsp chile paste
• 20 g (3/4 oz) cilantro, leaves only

Method

Restated from the original video

1. 1

   Whisk the all-purpose flour, mung bean flour and salt in a bowl. Whisk in the water until smooth and leave the batter to rest while the wrappers fry.

2. 2

   Pour 200 ml (3/4 cup) of the oil into a skillet and heat to 175 °C (350 °F).

3. 3

   Fry the wrappers in 3 batches, until golden and blistered, 30-45 seconds per batch. Drain on paper towels and cool completely.

4. 4

   Crush the cooled wrappers into pieces about 2.5 cm (1 in) across.

5. 5

   Heat 1 tsp oil in a large nonstick skillet over medium heat. Beat 1 egg in a small bowl.

6. 6

   Stir the batter, pour a quarter of it into the skillet and spread it quickly into a thin round with the back of a ladle.

7. 7

   When the edges start to curl, 1-2 min, pour the egg over the crepe and spread it thin.

8. 8

   Sprinkle with a quarter of the scallions and 1 tsp of the sesame seeds. Cook until the egg is set, about 1 min.

9. 9

   Flip the crepe. Brush it with 1 tbsp sweet bean sauce and 1 tbsp chile paste.

10. 10

    Scatter a quarter of the crushed wrappers and cilantro over the sauce.

11. 11

    Fold the crepe in half and in half again to make a square. Cut it in two and serve right away.

12. 12

    Repeat with the remaining batter, oil, eggs and fillings.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.