Breakfast · Chinese · 15 min
Jianbing (Beijing Street-Style Crepe with Crunchy Wonton)
- Calories
- 498
- Protein
- 31g
- Carbs
- 51g
- Fat
- 20g
Ingredients
- 24.1 g mung bean flour
- 16.8 g all-purpose flour
- 0.4546 cup water
- 0.91 each egg
- 16.8 g wheat flour
- 99 g ground turkey
- 5.9 g sesame oil
- 0.9 tsp soy sauce
- 14.5 g hoisin sauce
- 29.6 g sweet chili sauce
- 9.6 g scallions
- 1.825 slice wonton wrappers
Method
- 01Whisk the mung bean flour, all-purpose flour, and 120ml of water together in a bowl to create a smooth batter, then set aside to rest for 10 minutes.
- 02Heat half of the sesame oil in a small skillet over medium heat. Add the ground turkey and cook, stirring and breaking it up, for 5 to 7 minutes until no pink remains and it reaches an internal temperature of 165°F (74°C). Stir in the soy sauce, then remove from heat.
- 03Heat a large non-stick crepe pan over medium heat and grease with the remaining sesame oil. Pour the batter into the pan, tilting or spreading it quickly into a thin, wide disk.
- 04Crack the egg onto the center of the crepe and spread it evenly over the top. Cook until the egg sets and the crepe edges curl.
- 05Spread the hoisin sauce and sweet chili sauce over the crepe, sprinkle with chopped green onions, add the cooked ground turkey and crispy fried wonton wrappers, then fold into a neat bundle and serve warm.
- 06Cook the turkey until the turkey reaches an internal temperature of 165°F (74°C) in its thickest part before serving. Cook the egg until the egg reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
Cook it with the whole plan around it
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