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Greatest plates · Breakfast
Jianbing (Chinese Egg Crepes with Hoisin and Crisp Wonton)
Thin savoury crepes cooked with a cracked egg pressed into the surface, brushed with hoisin and chilli, then wrapped around a shatteringly crisp fried wonton, spring onion and coriander. Two eggs per crepe make this a proper high-protein breakfast rather than a snack.
Serves 4Prep 20 minCook 25 minBreakfastEgg
Containsegg · gluten · soy · sesame
Protein 19%Carbs 42%Fat 39%
About 510 kcal a serve — 24 g protein, 54 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix the batter
rest 10 minWhisk the plain flour, cornflour and salt together, then whisk in the cold water until smooth and pourable, like thin cream. Rest for 10 minutes while you prepare everything else.
In the bowlBatter →
smooth, pourable
Prep the toppings
mise en placeSlice the spring onions and chop the coriander. Have the eggs, sesame seeds, hoisin and chilli sauce within arm's reach — jianbing move quickly once the pan is hot.
On the benchToppings →
everything ready
Fry the wonton crackers
drain wellHeat the oil in a small saucepan to about 180°C. Fry the wonton wrappers one or two at a time for 20–30 seconds until puffed, golden and crisp. Drain on paper towel. These are the crunchy 'baocui' inside each crepe.
In the saucepanCrisp wonton →
180°C, golden
Start the crepe
one of fourWipe a large non-stick frying pan with a little oil and set over medium heat. Pour in about a quarter of the batter and swirl to a thin round. Cook 30 seconds until the surface looks set.
In the panCrepe →
medium, thin round
Add the eggs
2 eggs eachCrack 2 eggs onto the crepe and break the yolks, spreading them across the surface with a spatula. Scatter over a pinch of sesame seeds and a little spring onion, then let the egg set for about a minute.
In the panCrepe →
egg set on top
Flip and season
quickFlip the crepe egg-side down for 30 seconds. Flip back, then brush the egg side with hoisin and chilli sauce and scatter with coriander.
In the panCrepe →
sauce the egg side
Wrap and serve
eat immediatelyLay 2 crisp wonton crackers in the centre, fold the sides of the crepe in over them and fold in half. Slide onto a plate and repeat for the remaining three. Serve straight away while the wonton is still crunchy.
On the plateAssemble →
fold and serve hot
Cook's noteKeep the batter thin — too thick and the crepe turns doughy rather than lacy. If your pan is small, make smaller crepes and use 1–2 eggs each, but keep the total at 8 eggs to hold the protein up. Chilli bean sauce (doubanjiang) is more traditional than sriracha if you have it.
Estimated per serve
510 kcal · 24 g protein · 54 g carbs · 22 g fatestimates, within ~10%
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