Jian Bing Chinese Crepes Recipe

All-purpose flour: The base for the crepe batter, providing structure and texture.

Water: Helps to create a smooth batter when combined with flour and milk.

Milk: Adds richness and a slight sweetness to the batter.

Eggs: Beaten eggs are spread over the crepe to add protein and a rich flavor.

Hoisin sauce: A sweet and savory sauce that adds depth of flavor to the crepe.

Soy sauce: Adds a salty, umami flavor that complements the hoisin sauce.

Green onion: Provides a fresh, sharp flavor and a bit of crunch.

Crispy wonton wrappers: Crushed to add a delightful crunch to the crepe.

To achieve the perfect crepe texture, ensure your batter is smooth and free of lumps. Use a whisk to thoroughly combine the flour, water, and milk. When pouring the batter into the pan, tilt and rotate the pan quickly to spread the batter evenly. This will help create a thin, even layer that cooks uniformly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the crepes slightly healthier.

• water - Substitute with vegetable broth: Vegetable broth can add a subtle depth of flavor to the crepes.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that provides a slightly nutty flavor.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg) are a vegan alternative that helps bind the ingredients together.

• hoisin sauce - Substitute with plum sauce: Plum sauce offers a similar sweet and tangy flavor profile, making it a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• green onion - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a direct replacement.

• crispy wonton wrappers - Substitute with crushed tortilla chips: Crushed tortilla chips offer a similar crunch and can be used as a substitute.

• Allow the jian bing to cool completely before storing. This prevents condensation, which can make the crepes soggy.
• Place a sheet of parchment paper between each crepe to prevent them from sticking together.
• Store the crepes in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the container in the refrigerator. The jian bing will stay fresh for up to 3 days.
• For longer storage, freeze the crepes. Lay them flat in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container.
• When ready to eat, reheat the jian bing in a non-stick pan over medium heat. You can also use a microwave, but the texture may not be as crispy.
• If reheating from frozen, allow the crepes to thaw in the refrigerator overnight before reheating.
• To maintain the crispy texture of the wonton wrappers, consider adding fresh crushed wonton wrappers after reheating.

• Preheat your oven to 350°F (175°C). Wrap each Jian Bing in aluminum foil to retain moisture and heat for about 10-15 minutes until warmed through.
• For a quicker method, use a microwave. Place the Jian Bing on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway to ensure even reheating.
• If you prefer a crispy texture, reheat in a non-stick pan over medium heat. Place the Jian Bing in the pan and cover with a lid. Heat for 2-3 minutes on each side until the crepe is warm and slightly crispy.
• For an air fryer, set the temperature to 320°F (160°C). Place the Jian Bing in the basket and heat for 3-5 minutes, checking periodically to avoid overcooking.
• If you have a toaster oven, preheat to 350°F (175°C). Place the Jian Bing on a baking sheet and heat for 5-7 minutes until warmed through and slightly crispy.

• Mixing bowl: To combine the flour, water, and milk into a smooth batter.

• Whisk: To mix the batter ingredients thoroughly and ensure there are no lumps.

• Non-stick pan: To cook the crepes without them sticking to the surface.

• Spatula: To spread the egg evenly over the crepe and to flip the crepe.

• Measuring cups: To measure out the flour, water, and milk accurately.

• Measuring spoons: To measure the hoisin sauce and soy sauce precisely.

• Small bowl: To beat the eggs before adding them to the crepe.

• Knife: To chop the green onion finely.

• Cutting board: To provide a safe surface for chopping the green onion.

• Serving plate: To place the finished crepes on for serving.

Prepare the batter in advance: Mix the flour, water, and milk the night before and store in the fridge.

Use pre-crushed wonton wrappers: Buy pre-crushed crispy wonton wrappers to save time on preparation.

Pre-chop green onions: Chop the green onions ahead of time and store them in an airtight container.

Cook multiple crepes at once: If you have a large enough pan, cook two crepes simultaneously to cut down on cooking time.

Use a squeeze bottle for sauces: Put the hoisin sauce and soy sauce in squeeze bottles for quick and even application.