Non vegEggTianjin
Jianbing
China's favourite street breakfast: a crisp, saucy, eggy crepe folded around a crunch.
30 minTime
17 gProtein each
mediumSpice
Breakfast from a street cartMake it your way
Grandma's wayThin crepe with egg, sauces and a crisp cracker, folded on the griddle.
The original361kcalsame
17 gproteinsame
5 gfibresame
30minutessame
Maida (all-purpose flour, plain flour)½ cup
Moong dal (split yellow mung beans)3 tbsp, ground to a fine flour
Water⅔ cup
Salta pinch
Cooking oil (vegetable oil)2 tsp
Egg2
Sesame seeds1 tsp, black or white
Spring onion (green onion, scallion)2 stalks, chopped
Coriander leaves (cilantro)a handful, chopped
Hoisin sauce1 tbsp plus 1 tsp (or sweet bean sauce)
Red chilli sauce1 tbsp
Urad papad2 papads, roasted (stands in for the fried cracker)
Lettuce2 leavesMethod
- 1Whisk the flour, ground moong, water and salt into a thin, pourable batter. Rest 10 minutes.
- 2Heat a wide tawa, wipe with oil, pour a ladle of batter and spread thin in a circle.
- 3Crack an egg on top, break the yolk and spread it over the crepe. Scatter sesame, spring onion and coriander.
- 4Flip. Brush with hoisin and chilli sauce.
- 5Lay the papad and lettuce on top, fold the sides in and then in half again. Serve hot.
Serve it like thisFold into a neat parcel, wrap in paper and eat standing up, or cut in half on a plate with soy milk or hot tea alongside.