Jian bing

A wafer-thin Chinese crepe

China

Snack
4 persons
30
Mild

In European countries, we know the crepe mostly from the stalls at the fair or market from one of those cute booths. The man or woman pours the batter onto a hot plate and goes over it with a spatula to make the most delicious, thin crepe. We often then fill it with Nutella or powdered sugar. This Chinese crepe is already different in terms of the batter and the filling is deliciously savory, with black beans in chili oil, cabbage,spring onion and a crispy wonton skin.

Ingredients

- 1 tbsp Chilli Oil with Fermented Soybeans

- 1 tsp Roasted Black Sesame Seeds

200 g flour

400 ml water

5-6 eggs

1 chinese cabbage

2-3 spring onions

Preparation method for Jian bing

Mix the flour with the water to form a thin batter and set aside for half an hour.
Clean the cabbage and spring onion.
Tear the leaves off the cabbage and cut the spring onion into rings.
Beat one egg per crepe in a separate bowl.
Put some oil in a wok pan and deep fry your wonton sheets in this - one per crepe. Set aside.
Put a little oil in a non-stick pan and pour a thin layer of batter into this. Medium heat.
When the batter is almost dry in the pan, pour the egg onto the crepe.
Spread the egg over the crepe.
Flip the crepe when the egg is almost dry and fry for a few more seconds until cooked.
Place the crepe on a plate and brush the center with black beans in chili oil, a cabbage leaf, a wonton skin and spring onion.
Fold the crepe around the ingredients, leaving one side open.1
Sprinkle with some more spring onion and black toasted sesame seeds.