Dongbei Jian Bing (东北煎饼)

Jian Bing is the beloved street breakfast of Northeast China, sold from griddle carts at dawn and eaten on the go. The Dongbei version layers a thin mung bean crepe with a fried egg, spiced bean paste, pickled mustard leaf, and a crunchy deep-fried wonton cracker — a symphony of textures assembled in under three minutes.

Serves: 4

Ingredients

• 200g (1½ cups) mung bean flour (or half mung, half plain flour)
• 50g (⅓ cup) plain flour
• 400ml (1⅔ cups) cold water
• 4 eggs
• 4 tbsp (60ml) tianmian jiang (sweet bean paste)
• 2 tsp (10ml) chilli sauce
• 4 spring onions, finely sliced
• 2 tbsp (20g) toasted sesame seeds
• 4 sheets wonton wrappers or crispy fried dough sticks (you tiao)
• 80g (3 oz) pickled mustard leaf (zha cai), rinsed and shredded
• Vegetable oil for the griddle

Instructions

1. Whisk mung bean flour, plain flour, and cold water until completely smooth. Rest 10 minutes.
2. Heat a flat cast-iron pan or griddle over medium-high heat. Brush lightly with oil.
3. Pour a ladleful (about 90ml) of batter onto the hot surface and use a scraper or the back of the ladle to spread into a thin 25cm (10-inch) circle. Cook 1–2 minutes until the surface looks set.
4. Crack an egg onto the crepe and break the yolk with a spatula; spread to cover the surface. Sprinkle with spring onion and sesame seeds. Cook until the egg is just set, about 1 minute more.
5. Flip the crepe egg-side down. Working quickly, spread 1 tbsp sweet bean paste and a little chilli sauce across the surface.
6. Lay a sheet of wonton wrapper or a section of crispy you tiao across the centre, then add a small mound of pickled mustard.
7. Fold the crepe into thirds, encasing the filling. Press gently, slide onto a paper wrapper, and serve immediately.

Cook's Notes: The key to a thin, lacy crepe is a hot, lightly oiled griddle and batter that pours like heavy cream — add more water if it feels thick. Leftover jian bing reheat poorly; make to order.