Jianbing (Chinese Crepes) - Shellfish-Free

Ingredients

• 1/2 cup All-Purpose Flour
• 2 tbsp Cornstarch
• 3/4 cup Water
• 2 large Eggs
• 2 tbsp Vegetable Oil
• 2 tbsp Tianmianjiang (Sweet Bean Sauce)
• 1 tbsp Hoisin Sauce
• 1 tsp Chili Garlic Sauce
• 2 tbsp Chopped Scallions
• 2 tbsp Cilantro
• 1/4 cup Pickled Radish
• 1/4 cup Crispy Wonton Strips

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup All-Purpose Flour, 2 tablespoons Cornstarch, and 3/4 cup Water until you have a smooth batter with no lumps. Let this batter rest for 15 minutes at room temperature.
2. 2Place a 10-inch non-stick skillet or griddle over medium heat, which is about 350°F (175°C). Add 1 teaspoon of the 2 tablespoons Vegetable Oil to the skillet and swirl to coat the bottom.
3. 3Pour about 1/4 cup of the rested batter into the hot skillet. Immediately tilt and swirl the skillet to spread the batter into a thin, even circle, about 8 inches in diameter. Cook for 1 to 2 minutes, until the edges start to look dry and slightly golden.
4. 4Crack one of the 2 large Eggs directly onto the surface of the crepe in the skillet. Use the back of a spoon or a spatula to quickly spread the egg evenly over the entire crepe. Let it cook for 1 to 2 minutes, until the egg is mostly set.
5. 5Carefully flip the crepe over using a spatula. Cook the second side for about 1 minute, just until the egg is cooked through. Slide the cooked crepe onto a plate.
6. 6While the crepe is still warm, spread 1 tablespoon of the Tianmianjiang (Sweet Bean Sauce), 1/2 tablespoon of the Hoisin Sauce, and 1/2 teaspoon of the Chili Garlic Sauce evenly over the egg-covered side of the crepe. Repeat this entire process to make the second crepe.
7. 7Sprinkle half of the 2 tablespoons Chopped Scallions, half of the 2 tablespoons Cilantro, 1/8 cup of the Pickled Radish, and 1/8 cup of the Crispy Wonton Strips over the sauced half of each crepe.
8. 8Fold each crepe in half, then fold it in half again to create a triangle shape. Serve immediately.

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