Jianbing — Beijing Breakfast Crepe

Ingredients

• ½ cup all-purpose flour
• 3 tbsp mung bean flour or chickpea flour
• 1 cup water
• 4 eggs
• 2 tbsp hoisin or sweet bean sauce
• 2 tsp chili sauce
• 1 cup Scallions, sliced
• Small handful cilantro, chopped
• 2 sheets crispy wonton crackers or 4 pieces baked youtiao
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil

Method

1. Whisk both flours with the water and a pinch of salt into a batter the consistency of heavy cream, then rest it 10 minutes so the lumps dissolve on their own.
2. Wipe a large nonstick skillet with oil and set over medium. Pour in half the batter and swirl or spread with the back of a ladle into a thin round.
3. When the surface looks matte, crack two eggs on top, break the yolks, and spread them over the crepe with your spatula. Scatter Scallions, cilantro, and sesame seeds so they set into the egg.
4. Flip the whole thing once the egg is opaque, about 90 seconds, and brush the cooked side with hoisin and chili sauce.
5. Lay the crackers down the middle, fold the sides in, fold again, and cut in half. Repeat with the rest. Eat while it's still crackling.