Home Bread-Bakers v120.n045.8

Chinese Crepes Jian Bing

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 31 Oct 2020 18:11:02 -0700
  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

   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
                         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.

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.

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):
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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