To a mixing bowl, add the
All-Purpose Flour (1 3/4 cups)
Multigrain Flour (2 1/2 Tbsp)
Corn Flour (2 1/2 Tbsp)
Mung Bean Flour (2 1/2 Tbsp)
Baking Soda (1 tsp)
Water (1 1/2 cups)
and mix until incorporated.
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).
Quickly spread the dough with a paddle to achieve a consistent thickness (yours might be slightly smaller than this).
and spread it on top of the dough.
Scallions (1/3 cup)
Fresh Cilantro (3 1/2 Tbsp)
Scrap under the pancake as it sets with a metal spatula (a putty knife works great here) so it doesn’t stick.
Once the dough fully sets, fold the crepe in half.
Spread a generous spoonful of
Sweet Bean Sauce (to taste)
and a little bit of
Chili Paste (to taste)
over the middle
Wonton Wrappers (2)
in the middle of the pancake.
Fold each side over the wonton wrapper and "roll" away from you to close.
Cut the wonton wrapper in half with a knife or metal spatula and fold the jianbing in half.
Remove from griddle and eat immediately.