Jian Bing Chinese Crepes Recipe

All-purpose flour: The base for the crepe batter, providing structure and texture.

Water: Combines with the flour to create a smooth batter.

Egg: Adds richness and helps bind the batter.

Salt: Enhances the overall flavor of the crepe.

Scallions: Adds a fresh, oniony flavor to the crepe.

Cilantro: Provides a burst of freshness and herbaceousness.

Crispy wonton strips: Adds a crunchy texture to the crepe.

Hoisin sauce: A sweet and savory sauce that adds depth of flavor.

To achieve a perfectly thin and even crepe, use a spatula or the back of a ladle to spread the batter in a circular motion immediately after pouring it into the skillet. This ensures that the crepe cooks uniformly and has a delicate texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making the crepes slightly healthier.

• all-purpose flour - Substitute with rice flour: Rice flour can make the crepes lighter and is a good gluten-free option.

• water - Substitute with milk: Milk can make the crepes richer and add a slight creaminess to the texture.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, making it a vegan alternative.

• salt - Substitute with soy sauce: Soy sauce can add a deeper umami flavor and additional saltiness to the batter.

• chopped scallions - Substitute with chopped chives: Chives provide a similar mild onion flavor and can be used as a direct replacement.

• chopped cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery taste and can be used if cilantro is not available.

• crispy wonton strips - Substitute with crushed tortilla chips: Crushed tortilla chips can provide a similar crunch and texture.

• crispy wonton strips - Substitute with fried rice noodles: Fried rice noodles can also add a crispy texture similar to wonton strips.

• hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and tangy flavor profile and can be used as a direct replacement.

• hoisin sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor that can complement the crepes well.

• Allow the crepes to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place a sheet of parchment paper between each crepe to prevent them from sticking together. Stack them neatly.

• Store the stacked crepes in an airtight container or a resealable plastic bag. Ensure all the air is squeezed out to maintain freshness.

• For short-term storage, keep the container or bag in the refrigerator. The crepes will stay fresh for up to 3 days.

• For longer storage, place the container or bag in the freezer. Crepes can be frozen for up to 2 months without losing much of their texture or flavor.

• When ready to use, thaw frozen crepes in the refrigerator overnight or at room temperature for a couple of hours.

• To reheat, warm the crepes in a non-stick skillet over medium heat for about 1-2 minutes on each side. Alternatively, you can microwave them for about 20-30 seconds, but be cautious as microwaving can sometimes make them rubbery.

• If you prefer a crispier texture, reheat the crepes in a preheated oven at 350°F (175°C) for about 5-7 minutes.

• Avoid adding the scallions, cilantro, and crispy wonton strips before storing, as these ingredients are best added fresh to maintain their texture and flavor.

• Store the hoisin sauce separately in a small container. This prevents the crepes from becoming soggy and allows you to add the sauce just before serving.

• If you have leftover scallions and cilantro, wrap them in a damp paper towel and place them in a resealable plastic bag in the refrigerator. This keeps them fresh and crisp for a longer period.

• For the crispy wonton strips, store them in an airtight container at room temperature to maintain their crunchiness.

• Preheat your oven to 350°F (175°C). Wrap each jian bing in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place the jian bing on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway to ensure even heating.

• If you prefer a crispy texture, reheat the jian bing in a skillet. Heat a non-stick skillet over medium heat and add a small amount of oil. Place the jian bing in the skillet and cook for 2-3 minutes on each side, or until heated through and crispy.

• For an air fryer, preheat to 350°F (175°C). Place the jian bing in the basket and heat for 3-5 minutes, checking frequently to avoid overcooking.

• If you have a toaster oven, preheat it to 350°F (175°C). Wrap the jian bing in aluminum foil and place on the rack. Heat for 10-12 minutes, or until warmed through.

• Mixing bowl: Used to combine the flour, water, egg, and salt to make the batter.

• Whisk: Helps to mix the batter until smooth.

• Non-stick skillet: Essential for cooking the crepes without them sticking to the pan.

• Ladle: Used to pour the batter into the skillet evenly.

• Spatula: Handy for flipping the crepe once the edges start to lift.

• Measuring cups: Ensures accurate measurement of ingredients like flour, water, and hoisin sauce.

• Measuring spoons: Used to measure small quantities like salt.

• Chopping board: Provides a surface to chop scallions and cilantro.

• Knife: Necessary for chopping the scallions and cilantro finely.

• Serving plate: For serving the hot, folded crepes.

Prepare ingredients in advance: Chop scallions and cilantro ahead of time and store them in the fridge.

Use pre-made wonton strips: Save time by buying crispy wonton strips instead of making them from scratch.

Mix batter the night before: Combine flour, water, egg, and salt the night before and store in the fridge.

Use a non-stick skillet: A non-stick skillet ensures easy flipping and reduces cooking time.

Preheat the skillet: Make sure the skillet is hot before pouring the batter to speed up cooking.