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Jianbing Chinese pancake served
Authentic Jianbing breakfast crepe with hoisin sauce and crispy filling

Jianbing

Author: Flavelo
Recipes Main Courses Quick Meals
The emperor of Chinese street breakfasts, where texture play is key. The soft, steaming dough and egg embrace the 'Baocui', or crispy fried dough, which crunches with every bite. The harmony of sweet-salty-spicy sauces and fresh onion completes the experience. The secret lies in quick hand movements and layering.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 450 kcal
🌍 Cuisine Chinese (Shandong/Tianjin origin)

Ingredients

Equipment Needed

  • Large non-stick frying pan or crepe pan
  • Batter spreader (or straight spatula)
  • Wide spatula for flipping
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Sesame
⚠️ Soya (Hoisin)

Instructions

1 ✓

Prepare the crispy filling (Baocui): Heat oil in a small pot, fry wonton wrappers until golden brown and blistered. Drain on kitchen paper.

Tip: It's good when dough surface is full of tiny bubbles and clicks when touched. This gives the crunch.
2 ✓

Mix wheat flour and rice flour with water until smooth. Let stand 10-15 minutes until bubbles disappear from surface.

Tip: During resting, flour particles absorb water (hydration), so batter spreads smoother.
3 ✓

Heat large pan on medium heat, grease thinly with oil. Pour half the batter in centre, spread paper-thin with spreader using quick circular motions.

Tip: Pan temperature is right if batter turns opaque immediately but doesn't burn instantly.
4 ✓

When batter top is no longer runny, crack an egg onto it. Break yolk with back of spoon, spread over entire surface. Sprinkle immediately with sesame seeds and spring onion.

Tip: Egg acts as glue here, and adds rich flavour to neutral dough.
5 ✓

When egg is almost set, flip pancake with a firm movement.

Tip: Use wide spatula, reach deep underneath so it doesn't tear.
6 ✓

Brush hot surface with Hoisin sauce and chilli oil. Place crispy wonton wrappers in centre.

Tip: Sauces caramelise slightly from heat, deepening flavours.
7 ✓

Fold edges to centre (like an envelope or blanket), cut in half and serve immediately.

Tip: Don't wait to serve, as dough steam softens crispy insert in seconds.

Recipe FAQ

What if I have no wonton wrappers?
You can substitute with deep-fried filo pastry pieces or even good quality salty tortilla chips for the crunch effect.
Why does dough tear when spreading?
Likely batter is too thick, or pan not hot enough. Batter should be cream consistency.
How to store?
Jianbing is an 'immediate' food. If left to stand, the crispy insert softens from steam and loses character.

Ingredients

  • 100 g Wheat flour
  • 50 g Rice flour or mung bean flour
  • 250 ml Water (cold)
  • 2 pcs Eggs
  • 2 stalks Spring onions (finely chopped)
  • 4 sheets Wonton wrappers (or filo pastry)
  • 2 tbsp Hoisin sauce
  • 1 tbsp Chilli oil/paste
  • 1 tbsp Black sesame seeds
  • 1 dl Oil (for frying wontons and greasing pan)