breakfast

Jianbing (Beijing-Style Savory Crepe with Hoisin and Cilantro)

Name: Jianbing (Beijing-Style Savory Crepe with Hoisin and Cilantro)
Ingredients: 33.0 g Mung bean flour; 12.6 g Wheat flour, all-purpose; 108.3 g Chicken breast, finely minced; 15.2 g Hoisin sauce; 15.2 g Fresh cilantro and scallions, chopped; 2.5 tsp (7 g) Sesame oil; 5.0 g Sweetened chili sauce (for drizzle)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(7)

Mung bean flour33.0 g

Wheat flour, all-purpose12.6 g

Chicken breast, finely minced108.3 g

Hoisin sauce15.2 g

Fresh cilantro and scallions, chopped15.2 g

Sesame oil2.5 tsp (7 g)

Sweetened chili sauce (for drizzle)5.0 g

Instructions

Whisk the mung bean flour, wheat flour, and 150ml water into a smooth, thin batter. Let it rest for 10 minutes.

In a small non-stick pan over medium-high heat, sear the minced chicken breast with a drop of sesame oil until fully cooked and fragrant. Remove and set aside.

Wipe the pan clean and brush with a tiny bit of oil. Pour in the batter, tilting the pan quickly to create a thin, even layer. Cook until the edges lift and the bottom is light golden brown.

Spread the hoisin sauce and chili sauce across the crepe. Sprinkle the cooked chicken over the center.

Top with a generous handful of fresh cilantro and chopped scallions.

Fold the sides of the crepe inward to form a rectangular packet, pressing gently to seal. Serve immediately while hot and crisp, ideally wrapped in parchment paper for a classic street-food experience.