Ingredients for Jian Bing (Chinese Crepes) recipe
2 tablespoons millet flour
2 tablespoons soy milk
1/2 teaspoon vegetable oil
1 teaspoon water, if needed
1 tablespoon Chinese black bean
sauce
1 teaspoon water
1/2 teaspoon Asian chile pepper
sauce, or to taste
1 teaspoon water
cooking spray
1 egg, beaten
1/2 green onion, sliced
1 tablespoon torn fresh cilantro
leaves
2 whole crackers
Directions
Whisk together millet flour, soy milk, and vegetable oil in a bowl to
make a batter the consistency of heavy cream. Add a teaspoon of
water to thin the batter, if necessary.
Mash the black bean sauce in a small bowl with 1 teaspoon of
water to make it easy to spread. In a separate small bowl, mix the
hot chili sauce with 1 teaspoon of water. Set the sauces aside.
Spray a large skillet generously with cooking spray, and heat over
medium-low heat. Pour the batter into the skillet, and spread evenly
to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm.
Pour the egg evenly over the crepe. Cook an additional 1 to 2
minutes, until the egg is set. Sprinkle the crepe with green onion
slices and cilantro leaves, pressing them firmly into the cooked egg.
Flip the crepe and spread with bean sauce and chili sauce. Place
the crackers in the center of the crepe, leaving about 1/4 inch of
space between the two crackers. Flip the top third of the crepe
down over the crackers, flip the bottom third up, and then fold the
crepe in half so the crackers are stacked on top of each other in a
tidy package. Serve hot.
