Jianbing (煎饼果子) is the undisputed king of Chinese street breakfast — a hot, crispy crepe spread with egg, slathered with savory sauce, sprinkled with cilantro and scallions, and folded around a crunchy fried cracker. It is made fresh on a griddle in minutes and eaten on the go, a perfect balance of crispy, chewy, savory, and sweet.
This recipe recreates the jianbing experience at home — while nothing beats the real street-side version from a vendor in Beijing or Tianjin, this homemade version captures the essential textures and flavors that make jianbing so beloved.
Why This Jianbing Recipe Works
- Authentic batter — mung bean and wheat flour blend creates the signature thin, chewy crepe
- Crunchy filling — crispy fried wonton wrappers or youtiao substitute for the traditional fried cracker
- Savory-sweet sauce — the combination of sweet bean sauce and chili sauce is essential
- 15 minutes, one pan — once the batter is mixed, each crepe takes just a couple of minutes
Where to Find Chinese Ingredients
- Mung bean flour — mung bean flour gives the crepe its distinctive nutty flavor and texture
- Sweet bean sauce (tian mian jiang) — Chinese sweet bean sauce is the primary flavoring
- Chili sauce — Chinese chili garlic sauce for heat (sriracha works in a pinch)
- Fried wonton wrappers or youtiao — wonton wrappers, deep-fried until golden, make an excellent crunchy filling
Step-by-Step Jianbing
Prep (10 minutes)
- Mix batter: 100g mung bean flour + 50g all-purpose flour + 1/2 tsp salt + 300ml cold water. Whisk until smooth. Rest 10 minutes. The batter should be thin, like heavy cream.
- Make sauce: 2 tbsp sweet bean sauce + 1 tbsp chili garlic sauce + 1 tsp sugar + 2 tsp water.
- Deep-fry 6 wonton wrappers in 170°C oil for 30 seconds each until golden and puffed. Drain on paper towels.
- Finely chop 3 tbsp cilantro and 3 tbsp scallions. Beat 3 eggs in a bowl.
Cook (3 minutes per crepe)
- Heat a large non-stick pan over medium-high heat. Brush with a thin layer of oil.
- Pour 1/2 cup batter into the center. Immediately spread it in a thin, even circle using the back of a ladle (or an offset spatula). It should be very thin, almost lacy at the edges.
- When the batter is set (about 30 seconds), drizzle 2 tbsp beaten egg over the surface. Spread it evenly with the ladle.
- When the egg is almost set, sprinkle 1 tbsp scallions and 1 tbsp cilantro over the egg.
- Flip the crepe (carefully — use a wide spatula). Cook the other side for 15 seconds.
- Brush the cooked side with 1 tbsp sauce mixture. Place a fried wonton cracker in the center.
- Fold the sides over the cracker, then fold the bottom up and the top down — like folding a letter.
- Serve immediately, cut in half if desired. The crepe should be hot, crispy on the outside, soft inside, with a crunchy center.
Frequently Asked Questions
Can I make jianbing without mung bean flour?
Mung bean flour is traditional and gives the best texture. Substitute with a mix of 1 part rice flour to 1 part all-purpose flour if unavailable. The texture will be slightly different but still delicious.
What is the traditional crispy filling?
Traditional jianbing uses a fried dough stick called youtiao (Chinese fried doughnut) or a thin fried cracker called baocui (薄脆). Deep-fried wonton wrappers are the easiest home substitute and work very well.
Can I make the batter ahead?
The batter can be refrigerated for up to 24 hours. Stir well before using as the flour settles. The sauce can also be made ahead and stored in the fridge for weeks.
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