Chinese · PANTRYHOP RECIPE
Jianbing-style Breakfast Crepe
25 minutes · 2 servings · omnivore
A simplified jianbing-style crepe made in a regular skillet with familiar pantry ingredients.
Ingredients
Check you have the quantities below.
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 3/4 cup water
- 1 egg
- 1 tsp neutral oil
- 2 scallions, chopped
- 1 tbsp hoisin sauce
- 1 tsp soy sauce
- 2 handfuls crisp wonton wrappers or crackers
Let’s make it
- Whisk flour, cornstarch, and water into a thin batter.
- Heat a lightly oiled nonstick skillet over medium heat. Pour in half the batter and spread thinly.
- Crack half the egg over the crepe, spread it lightly, then sprinkle with scallions. Cook 1–2 minutes.
- Flip, brush with hoisin mixed with soy sauce, add crisp wonton pieces, fold, and repeat for the second crepe.
- Serve hot.
If the wrap is for kids, use less sauce and skip any spicy condiments.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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