Jian Bing 煎饼 (Chinese Breakfast Crepe)

Jian Bing 煎饼 (Chinese Breakfast Crepe)

This recipe is inspired by the Chinese Street Vendors so it's quick and delicious. Similar in technique to the sweet French or Japanese Crepe popular from street vendors in large cities around the world;Jian Bing is a spicy savoury treat."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6     Preparation Time :0:15
Cuisine:  "Pastas and Dumplings"
Categories    : International, Chinese, Corn Free, Dairy Free, Gluten Free


  1/2       Cup  Millet Flour
  1         Cup  Rice Flour
  1         Teaspoon  Baking Powder -- gluten free
  1         Pinch  Salt
  3 1/2     Cups  Soy Milk
  2         Eggs
  2         Teaspoons  Vegetable Oil
  1         Tablespoon  Water -- if needed
  1/4       Cup  Hoisin Sauce
  1         Tablespoon  Water
  2         Teaspoons  Sriracha Sauce -- or to taste
  1         Tablespoon  Water
            Coconut Oil -- for pan
  4         Egg -- beaten
  6         Green Onion -- sliced
  1/4       Cup  Fresh Cilantro Leaves -- chopped
  1         Red Bell Pepper -- chopped fine
  8         Crackers -- or You Tiao (Chinese Crullers)


Mix together flour

Whisk together rice and millet flour, baking powder and salt in a bowl. in
another bowl add 2 eggs, soy milk, and  oil whisk together until combined.
Whisk the wet ingredients into the dry to make a thin batter the
consistency of heavy cream. add a little more water if necessary.

Oil a large non- stick skillet generously with coconut oil, and heat over
medium-low heat. Pour the batter into the skillet, and roll pan around to
spread batter evenly to make a thin crepe. Cook the crepe until firm about
a minute or two.

Break egg into a small bowl and lightly beat. Pour the egg evenly over the
crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle
the crepe with green onion, peppers and cilantro and crackers..

Fold crepe in half and spread with hoisin sauce and chili sauce. Fold
crepe again to form a wedge shape wrap in paper for a savoury treat on the
go.

NOTES : Jia-n bing  (煎饼) literally means ‘shallow-fried thin bread’
       
The street vendors have a wonderful crepe cooker some wonderfully ingenious DIY rigs and other commercially made. Some turn automatically, others are turned by hand     and some are stationary. As I don't own or have access to such a kitchen utensil so I used a 13" non stick pan.

Serving Ideas : In the standard Jian Bing you need an egg, something green, eg. green onion and  or cilantro; something spicy eg. Sriracha Sauce or chili paste; something a little savoury eg. Black Bean Paste, Hoisin Sauce or Oyster Sauce and to end off you must have something a little crunchy eg. Báocuì – A kind of a crispy fritter like cracker made of potato dough.Chinese Crackers, the very popular You Tiao or Chinese Crullers, (available in Asian section of most grocery store or China Town) fried wontons wrappers, sunflower seeds or toasted nuts.

There are no rules to what you put into these great crepes, it all depends on what's available, how hungry you are. if you want your Jian Bing for a snack or a meal. You can fill it with all sorts of veggies, proteins and or condiments; pile it on and enjoy                                   

PS Just for fun I printed out a page from a Chinese Newspaper and folded it into a take out package

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Per Serving : 311 Calories; 10g Fat (29.7% calories from fat); 13g Protein; 42g Carbohydrate; 4g Dietary Fiber; 187mg Cholesterol; 404mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.