Jian Bing, Chinese crepes (煎饼)

Method14 steps · about 30 min

1. 1

   Step 1: Thaw frozen wonton wrappers in the refrigerator before starting. If using coriander or lettuce, wash and drain them now; roughly chop the coriander and keep the greens ready. Brush a thin layer of the separate preparation water onto one wonton wrapper, cover it with another and press firmly together with a rolling pin. Cut two slits in the middle. Repeat with the remaining wrappers to make eight sealed pairs.

   Uses All 16 ready-made wonton wrappers · Separate water for sealing wrappers and washing optional greens · Optional coriander to wash and chop · Optional lettuce leaves to wash

2. 2

   Step 2: Heat enough cooking oil in a small saucepan or wok to deep-fry a wrapper pair. Bring it to 180°C / 360°F before adding the first pair.

   Uses Cooking oil for the deep-frying pool, amount not specified

3. 3

   Step 3: Gently slide one sealed wrapper pair into the hot oil. Watch it closely, turning to fry the other face when the first has coloured. A pair usually takes about 30–40 seconds in total; lift it as soon as both faces are lightly golden, before they become dark.

   Check the first fried cracker · 1 minUses One of the eight sealed wrapper pairs from step 1 · The heated frying oil from step 2

4. 4

   Step 4: Drain the first cracker on kitchen paper. Fry the remaining seven wrapper pairs in the same oil, repeating step 3 and maintaining about 180°C / 360°F between pairs. Lift each when lightly golden and drain on kitchen paper. Keep all eight drained crackers ready; the remaining frying oil stays separate.

   Uses The first fried cracker lifted from its oil in step 3 · The remaining seven sealed wrapper pairs from step 1 · The same heated oil for frying the remaining pairs

   
5. 5

   Step 5: Put the 70 g all-purpose flour and 40 g wholemeal wheat flour into a mixing bowl. Pour in all 300 ml measured batter water and stir until smooth. This makes the batter for four crepes.

   Uses 70 g all-purpose flour · 40 g wholemeal wheat flour · All 300 ml measured batter water

6. 6

   Step 6: Warm a 28 cm / 11 inch non-stick frying pan gently over medium-low heat. Pour in one quarter of the smooth batter and tilt the pan to coat its surface evenly. Keep the remaining batter for the next three crepes.

   Uses One quarter of the batter from step 5

7. 7

   Step 7: When the crepe surface has set and no runny batter remains, crack one egg over it. Break the yolk with the back of a spoon and spread the egg over the surface.

   Uses The first crepe from step 6 · 1 of the 4 eggs

8. 8

   Step 8: Sprinkle this crepe with 1 tsp toasted sesame seeds and 1 tsp finely chopped scallions.

   Uses The egg-topped crepe from step 7 · 1 tsp toasted sesame seeds · 1 tsp chopped scallions

   
9. 9

   Step 9: When the crepe is firm and slides easily, slide it onto the inside of a large lid and return it to the pan with the egg side down, taking care not to tear it.

   Uses The topped crepe from step 8

10. 10

    Step 10: Turn off the heat after flipping and let the residual heat cook the egg side until fully set. If it remains runny, return the pan briefly to low heat until fully set. Brush 1 tsp soybean paste and 1 tsp chilli garlic sauce over the crepe.

    Uses The flipped crepe from step 9 · 1 tsp soybean paste · 1 tsp chilli garlic sauce

11. 11

    Step 11: Add some of the prepared coriander and lettuce if using them. Place two drained fried crackers in the middle of the crepe.

    Uses The cooked and sauced crepe from step 10 · Two of the eight drained crackers from step 4 · Washed coriander and lettuce from step 1, if wanted for this crepe

    
12. 12

    Step 12: Fold the crepe around its filling like an envelope and serve immediately. Divide the remaining batter into three equal portions and repeat steps 6–12 for the other three crepes: use one of those portions, one egg, 1 tsp each sesame seeds, scallions, soybean paste and chilli garlic sauce, two fried crackers and optional prepared greens for each. Serve each while the crackers are crisp.

    Uses The filled crepe from step 11 · The remaining three quarters of the batter from step 5 · Remaining 3 eggs, one for each further crepe · Remaining 3 tsp toasted sesame seeds, divided between three crepes · Remaining 3 tsp chopped scallions, divided between three crepes · Remaining 3 tsp soybean paste, divided between three crepes · Remaining 3 tsp chilli garlic sauce, divided between three crepes · The remaining six crackers from step 4, two for each further crepe

    
13. 13

    Step 13: For advance preparation, fry the crackers before making the crepes. Let them cool completely, then store in an airtight container for up to 4 days. Use them for the crepes in steps 11–12.

    Uses Crackers prepared in step 4, if making them ahead

14. 14

    Step 14: For advance preparation, cover the mixed crepe batter and keep it in the refrigerator overnight. Stir it well before dividing and pouring it into the pan in step 6.

    Uses Batter mixed in step 5, if preparing it ahead