Jian Bing, Beijing Style (Chinese Breakfast Burrito)

Step 1

To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and ½ cup water together until smooth.

Step 2

In a small pan, add ½ teaspoon oil, and heat on medium. Add the sliced green onions to the pan. Fry for about 30 seconds, then add the Hoisin sauce and chili sauce. Cook for 1 minute. Add ½ cup water, and stir. Set aside for later use.

Step 3

Using a folded paper towel, coat the bottom of a large skillet or hot plate with ½ teaspoon of oil to prevent sticking. Heat on medium high heat, wait until the pan is heated. Stir the crepe batter again, and pour ¼ cup of it into the pan. Using a large rectangular spatula, spread into a 8 inch by 12 inch thin layer. Cook for about 30 seconds.

Step 4

Beat an egg in a small bowl and pour on top of the crepe. Spread the egg evenly on the top of the crepe using a the back of a spoon. Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over.

Step 5

Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up.

Step 6

Using the back of a spoon spread ¼ of the sauces and green onion mixture evenly onto the egg surface. Evenly spread two teaspoons of the chopped cilantro over the egg/crepe.

Step 7

Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe.

Step 8

Fold both sides of the egg/crepe over the YouTiao/ Chinese Cruller. Crease the Jian Bing in the center with a spatula, and fold in half. Fold a paper towel in half, and use it to hold the Jian Bing as you eat it.

Step 9

Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.