Best 2 Jian Bing Beijing Style Chinese Breakfast Burrito Recipes

JIAN BING, CHINESE CREPES (煎饼)

Steps:

• Brush a thin layer of water on a wonton wrapper. Stick another one on the top then using a rolling pin to press tight. Cut two lines in th middles. Repeat to make another 7 pairs.
• Heat up oil in a wok/pot. When the temperature reaches 180°C/360°F, start frying.
• Gently slide in wonton wrappers. Flip over to fry the other side.
• Pick out when they're lightly brown (Do not overcook). Transfer to a plate lined with kitchen paper to absorb any excess oil.
• Put all-purpose flour and wholemeal flour into a mixing bowl. Pour in the water. Stir to combine until smooth.
• Heat a non-stick frying pan over medium-low heat (I use a 28cm/11inch pan). When it's warm to touch (not burning), pour in ¼ part of the batter. Move the pan to allow the batter to evenly cover the entire surface.
• When there is no runny batter can be seen, crack an egg on top. Use the back of a spoon to break the yolk and spread.
• Sprinkle with sesame seeds and scallions.
• When the crepe becomes firm and slides easily in the pan, it's time to flip it over. To avoid tearing, slide the crepe onto the inner side of a large lid then put it back to the pan.
• Turn off the heat after flipping (the remaining heat will cook through the egg). Brush soybean paste and chilli garlic sauce over the crepe (see note 3 for other sauce options).
• Add coriander and lettuce leaves if using. Place two pieces of fried crackers in the middle.
• Fold the crepe to wrapper everything (Please refer to the video below). Serve immediately.
• You may fry the crackers in advance. Once completely cool, store in an airtight container for up to 4 days.
• The crepe batter can be kept in the fridge overnight. Stir well before pouring into the pan.

JIAN BING, BEIJING STYLE (CHINESE BREAKFAST BURRITO)

Steps:

• To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and ½ cup water together until smooth.
• In a small pan, add ½ teaspoon oil, and heat on medium. Add the sliced green onions to the pan. Fry for about 30 seconds, then add the Hoisin sauce and chili sauce. Cook for 1 minute. Add ½ cup water, and stir. Set aside for later use.
• Using a folded paper towel, coat the bottom of a large skillet or hot plate with ½ teaspoon of oil to prevent sticking. Heat on medium high heat, wait until the pan is heated. Stir the crepe batter again, and pour ¼ cup of it into the pan. Using a large rectangular spatula, spread into a 8 inch by 12 inch thin layer. Cook for about 30 seconds.
• Beat an egg in a small bowl and pour on top of the crepe. Spread the egg evenly on the top of the crepe using a the back of a spoon. Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over.
• Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up.
• Using the back of a spoon spread ¼ of the sauces and green onion mixture evenly onto the egg surface. Evenly spread two teaspoons of the chopped cilantro over the egg/crepe.
• Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe.
• Fold both sides of the egg/crepe over the YouTiao/ Chinese Cruller. Crease the Jian Bing in the center with a spatula, and fold in half. Fold a paper towel in half, and use it to hold the Jian Bing as you eat it.
• Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.