Beijing Breakfast Crepes (Jianbing) Recipe | Yummly

Beijing Breakfast Crepes (Jianbing)

TASTING TABLE(1)
Jonathan: "This is a great recipe. I’m rating it highly beca…" Read More
14Ingredients
50Minutes
790Calories
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Ingredients

US|METRIC
  • 2/3 cup all purpose flour
  • 2/3 cup flour (mung bean)
  • 1 teaspoon kosher salt
  • 1 1/2 cups water
  • 1 cup vegetable oil
  • 16 wonton wrappers
  • 5 teaspoons vegetable oil
  • 5 eggs
  • 1 1/4 cups scallions (thinly sliced)
  • 5 teaspoons black sesame seeds
  • 5 tablespoons hoisin
  • 5 tablespoons chile paste
  • 1 2/3 cups wontons (crispy)
  • 1 1/4 cups cilantro leaves
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    NutritionView More

    790Calories
    Sodium51% DV1220mg
    Fat86% DV56g
    Protein27% DV14g
    Carbs19% DV57g
    Fiber16% DV4g
    Calories790Calories from Fat500
    % DAILY VALUE
    Total Fat56g86%
    Saturated Fat5g25%
    Trans Fat1.5g
    Cholesterol215mg72%
    Sodium1220mg51%
    Potassium270mg8%
    Protein14g27%
    Calories from Fat500
    % DAILY VALUE
    Total Carbohydrate57g19%
    Dietary Fiber4g16%
    Sugars10g20%
    Vitamin A15%
    Vitamin C10%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jonathan 8 months ago
    This is a great recipe. I’m rating it highly because the directions along with the ingredients were laid out very well and made it easy to follow and cook at the same time. And it made it very easy to discover my new favorite breakfast - Here’s what I learned. Jian Bing is made tons of different ways, including different flours. I thought the Mung bean flour made it a little “beany” and fluffy. I was looking for that chewy, almost rice paper kind of texture. I will be trying different flour mixes, reducing Mung bean but not eliminating it. I highly recommend cast iron, I tried 3 different pans and this one worked out well. It retains/conducts heat without the burner being too high, and cooks the crepe perfectly. Make sure your cast iron is “seasoned” to help with non stick, or use a tad extra oil on the first one you make. Don’t be afraid to let the crepe cook. I was worried about burning it, but that ended up hurting me. If it’s your first time, while you’re getting acclimated, I would risk possibly burning the crepe rather than trying to scrape and flip when it’s underdone. I also added fermented tofu and some sweet red bean paste to the sauce. Once you flip, immediately start applying sauce and inner ingredients. Yum!

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