Beijing Street Jianbing with Crispy Wonton Cracker Step-by-step instructions

Before you start

Before you start, measure all the ingredients and have them within reach. Whisk the batter until smooth and let it rest for at least 10 minutes. Fry the wonton wrappers until crisp and drain on paper towels.

Chop the scallions and cilantro, and crack the eggs into a small bowl.

Heat the griddle or skillet over medium-high heat and have a spatula, pastry brush, and a small tray for toppings ready. This mise en place makes the cooking process smooth and enjoyable.

Instructions

Batter and Crackers

1. 1Make the Batter and Crackers
   In a bowl, whisk together the mung bean flour, millet flour, water, and salt until smooth. Let the batter rest while you prepare the other ingredients. Cut each wonton wrapper into quarters. Heat 1 tablespoon of oil in a small skillet over medium-high heat. Fry the wonton pieces until golden and crisp, about 1 minute per side. Drain on paper towels and set aside.
   Look for The batter should be thin and pourable, like a crepe batter. The wonton crackers should be deep golden and shatter when bent.
   Tip For extra crispness, fry the wontons twice—once at a lower temperature, then again at high heat.
2. 2Prep the Toppings
   Chop the scallions and cilantro. Crack the eggs into a small bowl and lightly beat them. Have the hoisin sauce, chili bean paste, black sesame seeds, and the crispy wonton crackers ready near the stove.
   Look for All toppings should be within arm's reach, as the cooking goes quickly.
   Tip Set up a small tray with everything you need to keep the workflow smooth.

The batter should be smooth and thin, with the consistency of heavy cream. The wonton crackers should be deep golden brown and shatter when broken. They should be crispy all the way through, not chewy. Have all your toppings prepped and ready to go.

Cooking the Crepe

3. 3Cook the Crepe
   Heat the remaining 1 tablespoon of oil in a round cast-iron griddle or large nonstick skillet over medium-high heat. Pour about 1/2 cup of the batter onto the hot surface and immediately swirl to spread it into a thin, even circle. Cook until the edges start to lift and the surface looks set, about 1 minute.
   Look for The crepe should be golden on the bottom and pliable enough to fold.
   Tip If the batter is too thick, add a little more water to achieve a thin, lacy crepe.
4. 4Add the Egg and Toppings
   Crack one egg over the crepe and spread it with a spatula to cover the surface. Sprinkle with half of the scallions and black sesame seeds. Cook for another minute until the egg is mostly set but still glossy.
   Look for The egg should be set but not dry—still moist and tender.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a spatula to gently spread the egg evenly, ensuring it cooks uniformly.
5. 5Flip and Sauce
   Carefully flip the crepe so the egg side faces down. Cook for about 30 seconds, then brush the top with hoisin sauce and chili bean paste, spreading evenly. Sprinkle with cilantro.
   Look for The crepe should be crisp on the outside and the sauces should be evenly distributed.
   Tip If the crepe tears, don't worry—it will still fold and taste great.

The crepe should be golden on the bottom, with a lacy, crisp edge. The egg should be set but still moist and glossy, not dry or brown. The sauces should be brushed evenly, and the cilantro should be fresh and vibrant.

Assembling and Serving

6. 6Add the Cracker and Fold
   Place two crispy wonton crackers in the center of the crepe. Fold the sides over the cracker to form a rectangular package. Press gently to seal.
   Look for The cracker should be fully enclosed, and the crepe should hold its shape.
   Tip Press firmly enough to keep the cracker in place but not so hard that it crumbles.
7. 7Finish and Serve
   Transfer the jianbing to a cutting board. Slice in half crosswise and serve immediately, while the cracker is still shatteringly crisp.
   Look for The jianbing should be golden, crisp, and fragrant with chili and sesame.
   Tip Serve right away—the cracker loses its crunch as it sits.

The jianbing should be folded into a neat rectangular package, with the cracker fully enclosed. When sliced, the layers should be visible: crisp crepe, tender egg, savory sauces, and the shattering cracker. Serve immediately to enjoy the full crunch.

Common mistakes

One common mistake is making the batter too thick, which results in a dense, doughy crepe instead of a thin, crisp one. If the batter is too thick, add water a tablespoon at a time until it pours like a crepe batter.

Another pitfall is overheating the griddle, which can cause the crepe to brown too quickly and become brittle. Cook over medium-high heat and adjust as needed. Also, don't overload the crepe with too much sauce—it can make the cracker soggy.

How to tell it’s done

The jianbing is done when the crepe is golden brown and crisp on the outside, and the egg is fully set—no longer glossy or translucent. The internal temperature of the egg should reach 160°F (71°C) to ensure it's cooked through.

The wonton cracker should be shatteringly crisp, and the sauces should be warm and aromatic. When you slice the jianbing, it should hold its shape and crunch loudly with every bite.

• Egg dishes: 160°F (71°C) in the thickest part