Crêpe Jianbing

Method

1. Put the flour and salt in a bowl, add the batter eggs and whisk in the milk and water a little at a time until smooth. It should be slightly thinner than cream and run freely off the whisk. Rest for 15 min.

   Add in this stepAll-purpose flour 100 gSalt 1 pinchEggs (for the batter) 1Milk 120 mlWater 80 ml

2. In a small bowl, stir together the sweet bean sauce, chili paste and water to a spreadable sauce. Set out the scallions, cilantro, sesame, lettuce and crackers within reach, because once you start cooking everything happens fast.

   Add in this stepSweet bean sauce (tianmianjiang) or hoisin 4 tspChili paste (sambal oelek or chili oil) 2 tspWater (for the sauce) 2 tsp

3. Heat a 26–28 cm non-stick frying pan over medium heat for 1 min 30 sec, then wipe it with a thin film of oil using paper towel.

   Add in this stepCooking oil (for the pan) 2 tsp

   medium heat

4. Turn the heat down to medium-low heat, pour in about 90 ml of batter (one ladle) and swirl it into a large round. Cook for 1 min until the top looks matt and set, then crack an egg right on top, break the yolk and spread it thinly over the whole crêpe with a spatula. Scatter with scallions, cilantro and sesame and cook for 1 min 30 sec more, until the egg is almost set. Repeat to make 4 in all.

   Add in this stepEggs (for topping, 1 per crêpe) 4Scallions, thinly sliced 30 gCilantro, chopped 10 gToasted sesame seeds 2 tsp

   medium-low heat

5. Flip the whole thing with a wide spatula so the egg side is down and cook for 30 sec. Spread a thin layer of sauce over the crêpe side, now facing up.

6. Lay lettuce and a cracker in the middle, fold in the two sides, then the top and bottom, to make a palm-sized rectangle. Cut in half and eat right away while the cracker is still crunchy.

   Add in this stepRomaine lettuce leaves 4Plain crackers (or fried wonton wrappers) 4