Jianbing
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 3/4 tsp salt
- 1 cup water, room temperature
- 2 tbsp neutral oil, divided
- 4 large eggs
- 8 slices Chinese cured ham (jinhua or similar), thinly sliced
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup scallions, chopped into 2-inch pieces
- 4 tbsp sweet bean sauce (tianmianjing)
- 2 tbsp chili oil with garlic (doubanjiang-based)
- 1 cup crispy wonton strips or fried shallots
- 2 tbsp sesame seeds
Instructions
- Whisk together flour, cornstarch, and salt in a medium bowl. Gradually add room-temperature water, stirring constantly until batter reaches consistency of thin pancake batter—no lumps. Let rest 15 minutes at room temperature to hydrate the starch fully.
- Heat a 10-inch nonstick skillet or crepe pan over medium-high heat (375°F). Lightly oil the surface with 1/2 tbsp neutral oil. Pour 1/4 cup batter into center and immediately swirl pan in circular motions for 20-25 seconds, creating a thin, lacy crepe about 8 inches in diameter. Cook 45-60 seconds until edges begin to lift and underside turns pale golden.
- Crack one egg directly onto the crepe. Using a spatula, break the yolk and spread the raw egg across the surface, coating evenly. Scatter 2 slices of cured ham over top, followed by a pinch of cilantro and scallions. Cook 30-40 seconds until egg white sets but yolk remains slightly loose.
- Drizzle 1 tbsp sweet bean sauce and 1/2 tbsp chili oil across the crepe in thin lines. Sprinkle 1/4 cup crispy wonton strips and 1/2 tbsp sesame seeds over the filling.
- Fold the crepe in half, then in half again into a triangle, using your spatula to encourage the folds and keep filling contained. Cook folded crepe an additional 20-30 seconds per side over medium heat (350°F) until exterior becomes slightly crispy and golden brown.
- Transfer to a cutting board and slice diagonally into 2-3 pieces for easier eating. Serve immediately while still warm, with extra chili oil and sweet bean sauce on the side for dipping.
Inspired by Reza Setayesh’s winning jianbing. This is a plausible recreation, not the chef’s original recipe.