Issuggest you watch the vdeo on the website before you attempt to make these.
* Exported from MasterCook *
Crepes, Chinese Jian Bing
Recipe By :Wei
Serving Size : 4 Preparation Time :0:00
Categories : Asian Bread-Bakers Mailing List
Low Fat Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the crackers
16 ready-made wonton wrappers -- see note 1
cooking oil -- for deep-frying, see note 2
For the batter
1/2 cup all-purpose flour -- (70 g)
1/4 cup wholemeal flour -- (40 g), see note 3
1 1/4 cup water -- (300 ml)
For the crepes
4 eggs
4 tsp toasted sesame seeds -- black preferably
4 tsp finely chopped scallions
For the sauce: -- (see note 4 for more options)
4 tsp soybean paste
4 tsp chilli garlic sauce
Optional:
coriander
lettuce leaves
One of the most popular Chinese breakfasts, Jian Bing can be made at
home with ease! My recipe includes tips, tricks & a tutorial video.
(Reggie recommends watching the video on the website.)
It consists of wheat and grain-based crepe, an egg, deep-fried
crackers (known as Bao Cui in Chinese), 2-3 savoury/spicy sauces,
chopped scallions & coriander. Folded into an envelope, Jian Bing is
usually eaten as finger food while people travel to work/school on
busy mornings (Watch the video in the recipe card below to see how
street vendors make them).
Fry the crispy crackers:
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 180C/360F, 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.
Mix the batter:
Put all-purpose flour and wholemeal flour into a mixing bowl. Pour in
the water. Stir to combine until smooth.
Make the crepes:
Heat a non-stick frying pan over medium-low heat (I use a 28cm/11"
pan). When it's warm to touch (not burning), pour in 1/4 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.
Assemble the dish:
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.
Make in advance:
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.
Note 1 : Wonton wrappers usually can be found in the frozen food
section in Chinese supermarkets. Defrost in the fridge before using.
If any left after cooking Jian Bing, why not try my Easy Pork Wonton Soup!
Note 2: You don't need a lot of oil for deep frying wonton wrappers.
If using a small saucepan, about 200ml oil would be enough for the job.
Note 4: You may use all-purpose flour only if you wish.
Alternatively, you can replace wholemeal flour with mung bean flour
(N.B. not mung bean starch), millet flour, cornmeal, soybean flour, etc.
Note 4: Apart from the two condiments suggested, you can also use
Chinese fermented bean curd (mash into a fine paste), Laoganma black
bean in chilli oil, Sweet bean paste etc.
WHAT FLOUR TO USE
To make the batter for the crepes, you will need three simple
ingredients: all-purpose flour, wholemeal flour and water. This is
not a traditional/classic combination but I love its accessibility
and the taste is great too.
The typical batter for Jian Bing sold in china is made of a mixture
of white flour, mung bean flour and water. Flour of other grains is
sometimes used to replace mung bean flour, such as soybean flour,
millet flour, cornmeal, etc. If you have easy access to these
ingredients, please feel free to use as a substitute for wholemeal
flour in my recipe.
THE IDEAL BATTER RATIO
As I mentioned above, you would need a fairly thin and runny batter
for homemade Jian Bing. This way you don't have to use a crepe spread
to make a round crepe. Through tests, I've come to an ideal ratio (by volume):
S(Internet address):
https://redhousespice.com/jian-bing-chinese-crepes/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 6g Fat (34.0%
calories from fat); 9g Protein; 19g Carbohydrate; 1g Dietary Fiber;
212mg Cholesterol; 74mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean
Meat; 0 Vegetable; 1/2 Fat.
NOTES : 2020 - 1031