Back in February I wrote about a savory crepe-like dish I had eaten in Beijing, China two years ago.
We didn’t know the name of the pancakes and after attempts to find a similar recipe on-line we were unsuccessful. We started buying and making cong yu bing, another type of Chinese pancake made with a dough instead of a batter (also very good, but a very different dish), to fill the void. After I shared a friend’s recipe for con you bing with you in February, someone left a comment saying that they had loved a dish like the one I had tasted in Beijing when they were studying abroad in Taiwan. Based on that comment I was able to do some more digging and I finally figured out what we had eaten in Beijing–jian bing! From what I’ve read jian bing is a very popular street food dish in China. You can get one wrapped around a large fried dough crisp (like a big wonton) or fried bread stick (like a churro, but not sweet), but the ones we ate were just topped with fried egg, green onions, and a spicy chili sauce. See how it’s done in China:
Based on my newfound knowledge I found a recipe and have already made jian bing twice this week–once for Squirrel and I, and once for my parents.
They are so quick and easy that I think we will be eating them a lot. And that spicy chili garlic paste that I wrote about on Wednesday? Yep, a little bit is perfect spread on jian bing. YUM.
Jian Bing (Chinese Breakfast Crepes)
Adapted from Angie’s Recipes
Makes approximately 8 medium-sized pancakes (or 4 large pancakes)
3/4 cup + 1 Tbsp. flour
2 Tbsp. semolina flour
1 cup water
4 eggs, lightly beaten (2 for batter, 2 for topping)
Scallions, thinly sliced
1. Whisk together flour, 2 eggs, and water together until well-combined and lump free.
2. Spray a large skillet generously with cooking spray, or brush with a bit of vegetable oil, and heat over medium-low heat. Pour 3-4 tablespoons of batter onto the middle of the pan and tilt pan in a circular motion so that the batter coats the surface evenly and spreads out to make a thin crepe.
3. Pour some egg evenly over the crepe and then sprinkle with scallions and a pinch of salt. Cook the pancake for about 1 to 2 minutes, until the egg is set.
4. Flip the crepe, brush with chili sauce and cook for about 30 seconds, and then fold crepe into quarters and serve. Repeat process with remaining batter.