Breakfast · Part 3 of 3: Tips & recipe card

Beijing Street Jianbing with Crispy Wonton Cracker Tips, FAQ & printable recipe

Name: Beijing Street Jianbing with Crispy Wonton Cracker
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1/2 cup mung bean flour; 1/2 cup millet flour; 1 cup water; 1/4 tsp salt; 2 large eggs; 2 tbsp chopped scallions; 1 tsp black sesame seeds; 2 tbsp hoisin sauce; 1 tbsp chili bean paste; 4 wonton wrappers; 2 tbsp vegetable oil; 2 tbsp fresh cilantro leaves

By Clara Weller · Oct 15, 2026

A warm Beijing-style jianbing crepe folded around a crispy wonton cracker, garnished with cilantro and scallions.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 2

Tips for success

For the crispiest wonton crackers, fry them twice: once at a lower temperature (around 325°F) to cook through, then again at 375°F to crisp and brown.

This double-frying method ensures they stay crunchy even after being wrapped in the crepe. Store any leftover crackers in an airtight container to keep them crisp for a day or two.

If you're making several jianbing, keep the cooked crepes warm on a baking sheet in a low oven (200°F) while you cook the rest. This prevents them from becoming cold and stiff.

You can also prepare the batter and crackers ahead of time, then cook the jianbing fresh for breakfast. The batter keeps in the refrigerator for up to 24 hours.

Variations

Spicy Sichuan: Add a drizzle of Sichuan chili oil and a sprinkle of Sichuan peppercorn powder for a numbing, spicy kick. Use extra chili bean paste and top with pickled mustard greens for a tangy contrast.
Vegetable Delight: Add thinly sliced cucumber, shredded carrots, and fresh lettuce along with the cilantro. The cool vegetables balance the spicy sauce and add extra crunch.
Pork Belly: Add thin slices of crispy roasted pork belly or Chinese sausage (lap cheong) before folding. This makes the jianbing more substantial and adds a rich, savory flavor.
Breakfast Egg Roll: Skip the wonton cracker and instead use a crispy spring roll wrapper. Add scrambled eggs and a drizzle of sriracha mayo for a fusion-style breakfast roll.

Storage and make-ahead

Fridge: Store leftover jianbing in an airtight container in the refrigerator for up to 1 day. Reheat in a skillet or toaster oven to restore crispness.
Freezer: Freeze cooked jianbing (without the cracker) for up to 1 month. Wrap tightly in plastic wrap and then foil.
Reheat: To reheat, place in a dry skillet over medium heat for 2-3 minutes per side, until hot and crisp. Avoid microwaving, as it will make the crepe soggy.

Jianbing is best enjoyed immediately, as the cracker loses its crunch over time. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.

To reheat, place in a toaster oven or skillet over medium heat for a few minutes to crisp up the crepe. The cracker may soften, but the flavors will still be delicious.

The batter can be made up to 1 day ahead and stored in the refrigerator. The wonton crackers can be fried up to 2 days in advance and stored in an airtight container.

When ready to cook, simply whisk the batter (it may separate) and proceed with the recipe. This makes jianbing a great option for a special weekend breakfast.

Serving ideas

Serve the jianbing hot off the griddle, sliced in half to show the layers. It's a complete breakfast on its own, but you can pair it with a simple cucumber salad or a bowl of congee for a more substantial meal. For a traditional touch, serve with a side of soy milk or hot tea.

Jianbing is also great for lunch or a snack. The combination of savory egg, crispy cracker, and spicy sauce is satisfying any time of day. If you're serving a crowd, cut the jianbing into smaller pieces and arrange on a platter. Each piece will have the perfect balance of textures and flavors.

Frequently asked questions

Can this jianbing be made gluten-free?

Yes, use gluten-free mung bean flour and millet flour, and ensure your hoisin sauce and chili bean paste are gluten-free. Also, use gluten-free wonton wrappers or make a crispy cracker from rice paper. Check all labels to avoid cross-contamination.

Why does the crepe tear when flipping?

The crepe can tear if the batter is too thin or if the griddle isn't hot enough. Make sure the batter has a thin but not watery consistency, and wait until the edges lift before flipping. Using a wide spatula and sliding it under the crepe carefully can also help.

What can be used instead of wonton wrappers?

You can use egg roll wrappers, spring roll wrappers, or even a thin sheet of phyllo dough. Fry them until crisp and golden. Alternatively, use a store-bought crispy cracker like a large rice cracker or a sheet of nori that's been fried.

How can the jianbing be kept crispy for longer?

Serve immediately after cooking. If making ahead, keep the components separate—crisp the crackers fresh, and reheat the crepes in a dry skillet to restore crispness. Avoid wrapping the jianbing in plastic, as that traps moisture and softens the cracker.

Is this recipe suitable for a vegan diet?

The recipe as written contains eggs and hoisin sauce, which often contains fish or other animal products. For a vegan version, omit the egg and use a vegan hoisin sauce and chili bean paste. Add extra vegetables or a vegan protein like tofu to make it satisfying.

Recipe card

Beijing Street Jianbing with Crispy Wonton Cracker

Prep 10 minCook 15 minTotal 25 minServes 2

Ingredients

1/2 cup mung bean flour
1/2 cup millet flour
1 cup water
1/4 tsp salt
2 large eggs
2 tbsp chopped scallions
1 tsp black sesame seeds
2 tbsp hoisin sauce
1 tbsp chili bean paste
4 wonton wrappers
2 tbsp vegetable oil
2 tbsp fresh cilantro leaves

Instructions

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.
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.
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.
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.
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.
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.
Transfer the jianbing to a cutting board. Slice in half crosswise and serve immediately, while the cracker is still shatteringly crisp.

Contains: gluten, eggs, sesame, soy

Estimated nutrition per serving

Calories: 420
Protein: 14 g
Carbohydrates: 48 g
Fat: 18 g
Fiber: 3 g
Sugar: 6 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.