Jian Bing Chinese Crepes Recipes

JIAN BING, CHINESE CREPES (煎饼)

Steps:

• Brush a thin layer of water on a wonton wrapper. Stick another one on the top then using a rolling pin to press tight. Cut two lines in th middles. Repeat to make another 7 pairs.
• Heat up oil in a wok/pot. When the temperature reaches 180°C/360°F, start frying.
• Gently slide in wonton wrappers. Flip over to fry the other side.
• Pick out when they're lightly brown (Do not overcook). Transfer to a plate lined with kitchen paper to absorb any excess oil.
• Put all-purpose flour and wholemeal flour into a mixing bowl. Pour in the water. Stir to combine until smooth.
• Heat a non-stick frying pan over medium-low heat (I use a 28cm/11inch pan). When it's warm to touch (not burning), pour in ¼ part of the batter. Move the pan to allow the batter to evenly cover the entire surface.
• When there is no runny batter can be seen, crack an egg on top. Use the back of a spoon to break the yolk and spread.
• Sprinkle with sesame seeds and scallions.
• When the crepe becomes firm and slides easily in the pan, it's time to flip it over. To avoid tearing, slide the crepe onto the inner side of a large lid then put it back to the pan.
• Turn off the heat after flipping (the remaining heat will cook through the egg). Brush soybean paste and chilli garlic sauce over the crepe (see note 3 for other sauce options).
• Add coriander and lettuce leaves if using. Place two pieces of fried crackers in the middle.
• Fold the crepe to wrapper everything (Please refer to the video below). Serve immediately.
• You may fry the crackers in advance. Once completely cool, store in an airtight container for up to 4 days.
• The crepe batter can be kept in the fridge overnight. Stir well before pouring into the pan.

SWEDISH CREAM CHEESE CREPES

Steps:

• Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
• Mix cottage cheese, cream cheese, confectioner's sugar, and vanilla extract together until well blended; the filling will not be smooth.
• Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more.
• Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened.
• Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter.

BANH XEO (VIETNAMESE CREPES)

Steps:

• Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
• Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
• Preheat oven to 200 degrees F (95 degrees C).
• Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
• Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
• Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.