Crispy on the outside and extremely eggy and flavorful with every bite.

Chinese Crepe is a staple within many areas of China as a popular breakfast item. They are known for its quick and easy ingredients and steps. Many vendors along the side of the road offer this quick snack or breakfast fix. Usually it can be made in a few minutes and boasts some incredible textures and flavors. Whenever I crave this unique and authentic breakfast item, I like to make it at home with simple ingredients that can be found in the fridge.

A crepemaker or an overstove pizza pan are both excellent methods to create your masterpiece jianbing.

Ingredients:

• 1 cup all-purpose flour
• 1 cup water
• 1 large egg
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 2 tablespoons sesame oil
• 2 tablespoons hoisin sauce
• 2 tablespoons chili sauce or sriracha
• 2 tablespoons soy sauce
• 2 green onions, finely chopped
• 2 tablespoons toasted sesame seeds
• Optional fillings: cooked shredded chicken, sliced ham, pickled vegetables, cilantro, lettuce leaves

Jianbing can be customized with various fillings and sauces to suit your taste preferences. For myself, I used spam and shredded lettuce to add flavor and color to my crepe.

Instructions:

• Prepare the Batter: In a mixing bowl, combine the all-purpose flour, water, egg, and salt. Whisk until smooth and well combined. The batter should be thin and pourable, similar to pancake batter. If it’s too thick, add a little more water. Let the batter rest for 10-15 minutes.
• Cook the Crepe: Heat a non-stick skillet or crepe pan over medium heat. Brush the pan lightly with vegetable oil. Pour about 1/4 cup of the batter onto the pan, swirling it around to coat the bottom evenly in a thin layer. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown.
• Flip and Cook: Carefully flip the crepe using a spatula. Cook for another 1-2 minutes until the other side is golden brown and cooked through. Repeat with the remaining batter, stacking the cooked crepes on a plate and covering them with a clean kitchen towel to keep them warm.
• Assemble the Jianbing: Lay a cooked crepe flat on a clean surface. Brush the center of the crepe with a thin layer of hoisin sauce, leaving a border around the edges. Drizzle with chili sauce or sriracha, then sprinkle with soy sauce, chopped green onions, and toasted sesame seeds.
• Add Fillings (Optional): If using fillings, arrange them in a line down the center of the crepe. Some popular options include shredded chicken, sliced ham, pickled vegetables, cilantro, and lettuce leaves.
• Roll and Serve: Starting from one end, fold the crepe over the fillings, then fold in the sides to enclose them. Roll the crepe tightly into a cylinder. If desired, cut the crepe in half crosswise for easier eating. Serve immediately and enjoy!

W3: Jianbing can be customized with various fillings and sauces to suit your taste preferences. For myself, I used spam and shredded lettuce to add flavor and color to my crepe.