Medium 15 min serves 2

Jianbing (Chinese Crepe)

Name: Jianbing (Chinese Crepe)
Total time: 15 min
Yield: 2 servings
Cuisine: Northern Breakfast
Ingredients: Millet flour; All-purpose flour; Eggs; Baocui (wonton crackers); Sweet bean sauce; Fermented tofu sauce; Cilantro; Sesame seeds

煎饼果子 · jiān bing guǒ zi

家庭快手版 · Home version: Tianjin-style morning crepe with crispy wonton cracker

Tianjin's iconic breakfast, jianbing is a savory crepe folded around a crispy cracker (baocui) or fried dough stick (youtiao). Vendors spread millet batter on hot griddles, crack eggs on top, then fold with sauce before wrapping.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →More egg recipes →More dumplings & buns →Quick & Easy Breakfast & Brunch

Ingredients

Millet flour小米粉🏮 asian100g
All-purpose flour中筋面粉🛒 local50g
Eggs鸡蛋🛒 local2 large
Baocui (wonton crackers)薄脆🏮 asian2 pcs
Sweet bean sauce甜面酱🏮 asian2 tbsp
Fermented tofu sauce腐乳汁🏮 asian1 tbsp
Cilantro香菜🛒 local2 tbsp
Sesame seeds白芝麻🏮 asian1 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Mix millet flour, all-purpose flour, and water to form a thin pourable batter (like crepe batter).
🔍 Look for
Visual: smooth fluid batter, no lumps
You know it's right when: crepe consistency
2Heat a flat griddle over medium heat, lightly oil the surface.
🔍 Look for
Visual: surface shimmering
You know it's right when: ready
3Pour a ladle of batter onto center, quickly swirl to spread into a thin round crepe.
动作要快，面糊流动性好
🔍 Look for
Visual: thin translucent crepe forming
You know it's right when: 30 seconds
4Crack egg on top, spread evenly, sprinkle sesame seeds. Cook 1 minute until set.
🔍 Look for
Visual: egg opaque, edges lifting
You know it's right when: set
5Flip crepe, brush with sweet bean sauce and fermented tofu sauce, add baocui and cilantro.
🔍 Look for
Visual: sauce glistening
You know it's right when: aromatic
6Fold into a rectangle, slide onto plate, cut in half and serve immediately.
🔍 Look for
Visual: crispy layers visible
You know it's right when: ready to eat

Tips

· Millet flour gives authentic texture — don't substitute entirely with wheat
· Baocui must be crisp; replace if soggy
· Add diced pickled daikon for authentic Tianjin tang

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide