Jianbing is a crispy, savoury Chinese street food crêpe topped with egg and filled with sweet hoisin sauce, chilli paste and crunchy fillings. Deep fry some wonton wrappers until golden to mimic the crunchy crackers
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4-6 |
| Cuisine | Chinese |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 405 |
| Fat | 7g |
| Saturates | 1g |
| Protein | 13g |
| Carbs | 69g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFWhisk together the flour and salt in a large bowl. Gradually add the water while stirring to form a smooth, thin batter. Let it rest for 10 minutes.
Meanwhile, thinly slice the spring onions. Heat a non-stick pan over a medium heat and brush lightly with oil. Pour a ladleful of batter into the pan, quickly spreading it into a thin, even layer like a crêpe. Crack 1 egg on top and lightly break it apart over the batter, using a spatula or chop sticks to spread it evenly. Sprinkle over the spring onions and sesame seeds. Once the egg is set, carefully flip the crêpe and cook for another 30 seconds.
Spread 2 tablespoons of hoisin sauce and 1 tablespoon of chilli paste over the surface of the crêpe, then place two crispy wonton crackers in the centre. Scatter over some coriander. Fold the long sides over the wonton crackers and then fold in half again through the middle. Repeat the process with the remaining batter.
Slice the jianbing in half and serve warm.
