Chinese pancakes

    These savoury Chinese pancakes, or Jian Bing, are simple to make and exceptionally delicious. Fun for a change of pace at suppertime, or for a dinner party.

    11 people made this

    Makes: 1 crepe

    • 2 tablespoons millet flour
    • 2 tablespoons soya milk
    • 1/2 teaspoon vegetable oil
    • 1 teaspoon water, if needed
    • 1 tablespoon Chinese black bean sauce
    • 1 teaspoon water
    • 1/2 teaspoon Asian hot chilli sauce, or to taste
    • 1 teaspoon water
    • cooking spray
    • 1 egg, beaten
    • 1/2 spring onion, sliced
    • 1 tablespoon torn fresh coriander leaves
    • 2 whole crackers

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Whisk together millet flour, soya milk and vegetable oil in a bowl to make a batter the consistency of thick cream. Add a teaspoon of water to thin the batter, if necessary.
    2. Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chilli sauce with 1 teaspoon of water. Set the sauces aside.
    3. Spray a large frying pan generously with cooking spray, and heat over medium-low heat. Pour the batter into the pan, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. 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 slices and coriander leaves, pressing them firmly into the cooked egg.
    4. Flip the crepe and spread with bean sauce and chilli sauce. Place the crackers in the centre of the crepe, leaving about 5mm of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.


    Millet flour can be found in Asian shops, health food shops and online.

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