Ingredients

• All-purpose flour 120 g
• Mung bean flour 40 g
• Water 280 ml
• Eggs, large 4 (200 g)
• Sweet bean sauce (tianmianjiang) or hoisin sauce 4 tbsp (60 g)
• Chili oil 4 tsp (18 g)
• Salt 1/2 tsp (3 g)
• Wonton wrappers, for the crackers 8 (64 g)
• Vegetable oil, for frying and the pan 250 ml
• Green onions, chopped 4 (60 g)
• Cilantro, chopped 1 small bunch (20 g)
• Sesame seeds, toasted 1 tbsp (8 g)

Instructions

1. 1

   Whisk the flour, mung bean flour, salt and water into a smooth, pourable batter and rest it for 15 minutes.

2. 2

   Heat the oil in a small pan to 180C and fry the wonton wrappers two at a time, stacked, for 30-40 seconds until golden and crisp; drain on paper.

3. 3

   Wipe a large nonstick pan with a little of the frying oil and set it over medium heat; pour in a quarter of the batter and swirl it into a thin crepe about 30 cm across.

4. 4

   When the crepe sets, about 1 minute, crack an egg on top, break the yolk and spread it over the whole surface; sprinkle with green onions, cilantro and sesame seeds.

5. 5

   When the egg has set, flip the crepe and brush the top with 1 tbsp of sweet bean sauce and 1 tsp of chili oil.

6. 6

   Lay two crackers in the middle, fold the sides over them and cut the jianbing in half; serve at once while the crackers are crisp.

7. 7

   Repeat with the remaining batter and fillings.