Crêpe chinoise du petit-déjeuner (Jianbing)
Une crêpe salée cuite avec un œuf, pliée autour d'un cracker croustillant, de coriandre et de sauces sucrée-épicée.
Portions
Ingrédients
Nutrition
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Étapes
Mix and rest the batter
Whisk the all-purpose flour, mung bean flour and salt together, then slowly whisk in the water until completely smooth, with no lumps. Let the batter rest for 15 minutes; this relaxes the flour and makes the crepe spread thinner and tear less.
- 100 g all-purpose flour
- 30 g mung bean flour
- 320 ml water
- 1 pinch salt
✅ C'est prêt quand : the batter looks like thin pancake batter, pourable and lump-free
Fry the crispy crackers
Heat the oil in a small pot to 180°C (350°F). Fry the spring roll wrappers one at a time, pressing them flat with a spatula or chopsticks, for about 20–30 seconds until golden and bubbly all over. Drain on paper towels; they must be completely crisp and dry, or they will go soggy inside the crepe.
- 4 spring roll wrappers
- 500 ml oil, for frying
✅ C'est prêt quand : the wrappers are deep golden, rigid and crackle when tapped
Mix the sauces
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Cook the crepe
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Add and Cook the Egg
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Sauce, fill and fold
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Mix and rest the batter
Whisk the all-purpose flour, mung bean flour and salt together, then slowly whisk in the water until completely smooth, with no lumps. Let the batter rest for 15 minutes; this relaxes the flour and makes the crepe spread thinner and tear less.
- 100 g all-purpose flour
- 30 g mung bean flour
- 320 ml water
- 1 pinch salt
✅ C'est prêt quand : the batter looks like thin pancake batter, pourable and lump-free
Fry the crispy crackers
Heat the oil in a small pot to 180°C (350°F). Fry the spring roll wrappers one at a time, pressing them flat with a spatula or chopsticks, for about 20–30 seconds until golden and bubbly all over. Drain on paper towels; they must be completely crisp and dry, or they will go soggy inside the crepe.
- 4 spring roll wrappers
- 500 ml oil, for frying
✅ C'est prêt quand : the wrappers are deep golden, rigid and crackle when tapped
Mix the sauces
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Cook the crepe
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Add and Cook the Egg
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Sauce, fill and fold
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The Story Behind the Dish
Jianbing is believed to have roots in Tianjin, where mung bean and wheat flour crepes were a practical, filling breakfast for workers on the move. Over time, the egg, the crispy cracker and the sweet and spicy sauces became the standard that spread across cities all over China.
Today it is cooked to order on street corners and in subway stations, poured and flipped on a wide round griddle in just a couple of minutes, which is exactly what makes it such a beloved grab-and-go breakfast.
⭐ Why It's Famous
It is loved for the contrast of a soft, eggy crepe against the loud crunch of the fried cracker inside, tied together with sweet, salty and spicy sauces.
💡 Fun Fact
Street vendors traditionally spread the batter with a special T-shaped wooden tool, moving it in one smooth circular motion so the crepe comes out perfectly thin and even.
Tianjin, Northern China
39.34°N, 117.36°E
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