Cooking Instructions
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Step 1
To a mixing bowl, add the
All-Purpose Flour (1 2/3 cups)
,
Multigrain Flour (2 1/2 Tbsp)
,
Corn Flour (2 1/2 Tbsp)
,
Mung Bean Flour (2 1/2 Tbsp)
, and
Baking Soda (1 tsp)
. Add
Water (1 1/2 cups)
and mix until incorporated.
Step 2
Heat a Jianbing griddle or crepe pan over high heat and grease with
Nonstick Cooking Spray (as needed)
so the dough won’t stick. Once hot, add around 1/2 cup of the batter (up to 1 cup if using a traditional crepe/jianbing griddle).
Step 3
Quickly spread the dough with a paddle to achieve a consistent thickness (yours might be slightly smaller than this).
Step 4
Crack and
Egg (1)
and spread it on top of the dough.
Step 5
Scatter the
Scallions (1/3 cup)
and
Fresh Cilantro (2/3 cup)
.
Step 6
Scrap under the pancake as it sets with a metal spatula (a putty knife works great here) so it doesn’t stick.
Step 7
Once the dough fully sets, fold the crepe in half.
Step 8
Spread a generous spoonful of
Sweet Bean Sauce (to taste)
and a little bit of
Chili Paste (to taste)
over the middle
Step 9
Place the
Wonton Wrappers (2)
in the middle of the pancake.
Step 10
Fold each side over the wonton wrapper and "roll" away from you to close.
Step 11
Cut the wonton wrapper in half with a knife or metal spatula and fold the jianbing in half.
Step 12
Remove from griddle and eat immediately.
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