Beijing Jianbing Breakfast Crepe
Crispy-edged Chinese street crepe filled with egg, crumbled tempeh, and scallions, topped with hoisin and chili sauce. Ready in 20 minutes with just one pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 2 whole eggs
- 4 oz tempeh, crumbled
- 2 whole scallions, chopped
- 2 tbsp hoisin sauce
- 1 tbsp chili oil or sriracha
Instructions
- 1
Whisk flour and water until smooth, no lumps. Let rest 2 minutes.
- 2
Crumble tempeh into ¼-inch pieces with your hands.
- 3
Heat oil in a 12-inch nonstick skillet over medium-high until shimmering, ~90 seconds.
- 4
Pour ½ cup batter into the center; tilt and swirl pan to spread into a thin 8-inch crepe.
- 5
Cook until the bottom is light golden and edges curl, ~2 minutes, then flip.
- 6
Push crepe to the edge of the pan. Crack 1 egg into the center and scramble lightly with a spatula.
- 7
Scatter half the crumbled tempeh and scallions over the egg. Cook until the egg is set, ~1 minute.
- 8
Drizzle hoisin and chili oil across the crepe. Fold in half and slide onto a plate.
- 9
Repeat steps 4–8 with remaining batter, egg, tempeh, and scallions to make a second crepe.
Tools you’ll need
- 12-inch nonstick skillet
- whisk
- small bowl
- spatula
- measuring cups
- measuring spoons
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