Ingredients (Makes 4 Jianbing)

For the Batter:

• All-purpose flour – ½ cup
• Mung bean flour or cornstarch – ½ cup
• Water – 1 cup
• Salt – ½ teaspoon

For the Fillings:

• Eggs – 4 (1 per Jianbing)
• Scallions – 2 tablespoons (chopped)
• Cilantro – 2 tablespoons (chopped)
• Fried wonton wrappers or crispy crackers – 4 pieces
• Sweet bean sauce – 4 tablespoons
• Chili sauce – 4 teaspoons (adjust to taste)
• Sesame seeds – 2 teaspoons (optional)

For Cooking:

• Vegetable oil – For greasing the pan

Instructions

Step 1: Prepare the Batter

1. In a mixing bowl, whisk together the all-purpose flour, mung bean flour (or cornstarch), water, and salt until smooth and lump-free. The batter should be thin and pourable.

Step 2: Cook the Pancakes

1. Heat a large non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
2. Pour a ladleful of batter onto the skillet and quickly swirl it around to form a thin, even layer.
3. Crack an egg onto the pancake and spread it evenly with the back of a spoon. Sprinkle scallions, cilantro, and sesame seeds (if using) over the egg.
4. Cook for 1-2 minutes until the bottom of the pancake is set and lightly golden.

Step 3: Add Fillings

1. Flip the pancake to cook the egg side briefly, about 30 seconds.
2. Flip it back and spread a thin layer of sweet bean sauce and chili sauce over the egg side.
3. Place a fried wonton wrapper or crispy cracker in the center of the pancake.

Step 4: Fold and Serve

1. Fold the edges of the pancake over the crispy cracker to form a square or roll it up burrito-style.
2. Remove from the skillet and serve immediately. Repeat with the remaining batter and fillings.

Serving Suggestions

Jianbing is best enjoyed fresh and hot, making it a perfect grab-and-go breakfast or snack. Pair it with:

• Hot tea
• Fresh fruit