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!