2 eggs, beaten
1/2 cup all purpose white flour or 100% whole wheat flour
1 cup water
Pinch of salt
Combine ingredients into a smooth batter.
2 chopped scallions
1 tablespoon chopped cilantro
2 teaspoons black bean chili sauce, or your favorite chili sauce
2 teaspoons Asian sweet sauce
4 deep-fried wonton wrappers
Heat a large, well-oiled skillet. When pan is hot, pour in 1/2-1/3 cup crepe batter and swirl so it covers the bottom of the pan. After a few seconds, crack an egg over the crepe, and spread evenly. When egg is just about set, top with half the scallions and cilantro, chili sauce and sweet sauce to taste, and two wonton wrappers (place these in the middle). Carefully fold the crepe around the wonton wrappers on all four sides and serve.]]>
1 cup all-purpose flour
1 tablespoon of melted butter/ margarine/ oil
½ cup milk
½ cup water
2 green onions, roots cut off of bottom half of stalks and stalks diced 1/4 inch thick, and top half of stalks discarded
1 tablespoon TianMianJiang/ Sweet Noodle Sauce (there’s a variety of brands at any Asian/Chinese grocery store)
1 tablespoon Black Bean Chili Sauce
1 You Tiao/Chinese Cruller (you should be able to buy these at any major Asian
grocery store that has a bakery section), if not, use any kind of savory cracker, four
pieces of crisp fried wonton wrappers, or a piece of fried pork rind.
Mix the flour, butter/ margarine/ oil, milk, and water together until smooth.
In a small pan, heat some oil.
Once oil is heated, throw in half a handful of chopped green onions. Fry for about 30 seconds, then put in several spoonfuls of the Sweet Noodle Sauce. Fry for another 30 seconds – 1 minute.
Add some water, and stir well into the sauce to thin it out.
Pour the sauce out into a small bowl or container.
In the same pan (you don’t even need to wash it), throw in a few spoonfuls of the chili sauce and cook for 1 – 2 minutes adding some water to it like with the previous sauce. Pour into a small bowl once you feel it is ready (this is just to weaken the tastes of the two sauces, as well as to thin them out a bit).
In another pan, line the bottom with just a tiny bit of oil to prevent sticking (the best way to do this is to pour some oil into the pan and then using a paper towel spread it around while soaking up the extra, you only need a thin, thin layer).
Turn fire to medium heat, wait until the pan is heated then pour the flour mix into the pan. How much you use each time depends on the size of your pan and how big you want your Jian Bing to end up.
Tilt the pan in a circle slowly to allow the flour mixture to coat the bottom.
NOTE: When the mixture is being spread around the pan, look at the edges to determine if the mixture is too thick or thin. The edges should be a solid line, it should not be so thin that you can see the bottom of the pan through it. This will cause the mixture to stick to the pan, even if you used oil, so that when you try to flip it later there’s a good chance it’ll break on you.
If the mixture is too thick it’ll take a loooong time for the mixture to spread around the pan and if your pan’s big like mine it gets cooked before it has a chance to make a nice, thin layer.
The perfect mixture will spread easily around the pan yet leaving behind a crisp and solid edge which will curl upwards slightly as it gets cooked, making it easier to slide a spatula under it to flip later on.
Don’t try and fix it immediately if you find your mixture is either too thick or thin as the next step needs to be done before the food starts burning, but after everything is done adjust the amount of flour and water for the next one. It takes a bit of practice to see if the mixture is just right, usually I use the first one as just a test drive just to try out the mixture, so don’t despair, you’ll get the hang of it after doing this once or twice.
Wait 20-40 seconds then crack an egg on top.
Spread the egg around using a spatula or the back of a spoon. If parts of the egg falls off the flour mixture and makes direct contact with the pan that’s ok, just pay attention to that part and be careful it doesn’t burn.
Wait 1-2 minutes until the egg has more or less solidified and then using a large spatula flip the crepe over.
Wait 1 minute, then flip the crepe over so that the egg side is up. Using the back of a spoon spread the 2 sauces evenly on the egg layer. Sprinkle with green onions.
Place a You Tiao/ Chinese Cruller horizontally across the crepe (or two stacks of two fried wonton wrappers, side by side horizontally).
Fold the top 1/3 of the crepe down over the You Tiao/ Chinese Cruller. Fold the bottom 1/3 of the crepe up over the crepe and cruller.
Use a spatula and chop the crepe across the middle to break the cruller, then fold in half (if using fried wonton wrappers, just fold in half.)
Once you get the hang of it it’s pretty easy, and you can add other toppings also, such as sesame seeds, bean sprouts, tomatoes, mushrooms, fried hash brown potatoes, cheese, bacon, sausage, shrimp, etc.
Another popular recipe uses Black Bean Sauce instead of the TianMianJiang/ Sweet Noodle Sauce and an Asian sweet chili sauce instead of the Black Bean Chili Sauce.
Other sauces can be used, one should be sweet and the other spicy.