JIAN BING, CHINESE CREPES

INGREDIENTS

For the crackers

• 16 ready-made wonton wrappers – see note 1
• cooking oil, for deep-frying – see note 2

For the batter

• 70 g all-purpose flour – ½ cup
• 40 g wholemeal flour – ¼ cup, see note 3
• 300 ml water – 1¼ cup

For the crepes

• 4 eggs
• 4 teaspoon toasted sesame seeds
• 4 teaspoon finely chopped scallions

For the sauce (see note 4 for more options)

• 4 teaspoon soybean paste
• 4 teaspoon chilli garlic sauce

Optional

• coriander
• lettuce leaves

INSTRUCTIONS

Fry the crackers

1. 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.
2. Heat up oil in a wok/pot. When the temperature reaches 180°C/360°F, start frying.
3. Gently slide in wonton wrappers. Flip over to fry the other side.
4. Pick out when they’re lightly brown (Do not overcook). Transfer to a plate lined with kitchen paper to absorb any excess oil.

Mix the batter

1. Put all-purpose flour and wholemeal flour into a mixing bowl. Pour in the water. Stir to combine until smooth.

Make the crepes

1. 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.
2. 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.
3. Sprinkle with sesame seeds and scallions.
4. 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.

Assemble the dish

1. 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).
2. Add coriander and lettuce leaves if using. Place two pieces of fried crackers in the middle.
3. Fold the crepe to wrapper everything (Please refer to the video below). Serve immediately.

Make in advance

1. You may fry the crackers in advance. Once completely cool, store in an airtight container for up to 4 days.
2. The crepe batter can be kept in the fridge overnight. Stir well before pouring into the pan.