Chinese breakfast crepes (Jian bing)

Ingredients

• 500 ml (2 cups) vegetable oil, plus extra for brushing
• 6 wonton wrappers
• 6 eggs
• 2 tsp black sesame seeds
• 6 spring onions, thinly sliced
• 3 tbsp tianmianjiang (sweet flour paste, available from Asian grocers) or hoisin sauce
• 3 tsp chilli paste (sambal oelek)
• 1 cup roughly chopped coriander

Crepe batter

• 75 g (½ cup) plain flour
• 75 g (½ cup) self-raising flour
• 75 g (½ cup) wholemeal flour
• 1 tsp salt
• 500 ml (2 cups) cold water
• 2 tbsp vegetable oil

Instructions

1. For the batter, place the flours and salt in a large bowl and whisk to combine. Whisk in the cold water, a little at a time until a batter forms. A few lumps are fine.
2. Heat the vegetable oil in a small saucepan and fry the wonton wrappers a few at a time until crisp. Remove to a wire rack to drain.
3. Heat a crepe pan over medium heat and brush with a little oil. Pour enough batter into the pan to cover the base, tilting the pan as you pour. Wait for the top of the crepe to firm a little and crack on an egg. Break up the egg and spread over the crepe. Scatter with the black sesame seeds and a few spring onions.
4. Flip over the crepe and spread the top side with a little tiamianjang and chilli paste (if using). Scatter with coriander and more spring onion and add a crumbled wonton wrapper. Fold the crepe over the wrappers to form a parcel and remove from the pan. Slice to serve, then repeat with the remaining ingredients to make another 5 crepes.

Photography by Kitti Gould.

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