The famous Beijing street crepe, thin and crispy, filled with egg, sweet bean sauce, scallion, and cilantro, folded with a crunchy center.
Ingredients
- 100 g Mung bean flour
- 100 g T55 wheat flour
- 400 ml Water
- 1 pinch Salt
- 4 pieces Eggs
- 1 bunch Scallion
- 1 bunch Fresh cilantro
- 1 tbsp Sesame seeds
- 4 tbsp Tianmianjiang sauce (sweet bean sauce)
- to taste Fermented chili paste (doubanjiang)
- 8 pieces Wonton wrappers
- 4 tbsp Vegetable oil
Method
- Prepare the batter by mixing the flours with the water and salt until you get a fluid, cream-like consistency with no lumps. Let rest while preparing the rest.
- Finely chop the scallion and cilantro. Lightly thin the tianmianjiang sauce with a little water to make it coatable, and place the chili paste in a separate small bowl.
- Fry the wonton wrappers in a little hot oil until golden and crispy, then drain them on paper towels.
- Heat a crepe maker or a flat nonstick skillet over medium-low heat and lightly oil it with a paper towel.
- Pour a ladle of batter in the center and quickly spread it into a thin, even circle using the back of the ladle or a flat spatula, working from the center outward.
- Crack an egg in the center of the crepe and spread it evenly with the back of a spoon while the underside cooks, covering the entire surface.
- Immediately sprinkle with sesame seeds and a little chopped scallion over the still-wet egg so they adhere well.
- When the edges start to lift on their own and the egg is set, carefully flip the crepe with a wide spatula.
- Brush the cooked side with tianmianjiang sauce, then chili paste to taste, place the fried crunch in the center, and sprinkle with the remaining scallion and chopped cilantro.
- Fold the crepe in half or in thirds over itself, briefly return it to the heat to crisp the edges, then cut in half and serve immediately.
Nutrition
Per serving
- Energy
- 521.7 kcal
- Protein
- 21.64 g
- Carbohydrate
- 44.02 g
- Fat
- 27.82 g
- Fibre
- 4.12 g
- Calcium
- 31.07 mg
- Iron
- 0.67 mg
- Magnesium
- 15.68 mg
