Sweet Potato and Black Bean Jianbing (Crepes)

Ingredients

• 1 cup All-Purpose Flour
• 2 tablespoons Cornstarch
• 1 1/4 cups Water
• 1 medium Sweet Potato
• 1 can Black Beans
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Sriracha
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1 cup of All-Purpose Flour and the 2 tablespoons of Cornstarch. Gradually whisk in the 1 1/4 cups of Water until the batter is completely smooth. Cover the bowl and let the batter rest for 15 minutes at room temperature.
2. 2While the batter rests, prepare the filling. Place the 1 medium Sweet Potato, cut into 2.54 cm cubes, in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave on high for 4-6 minutes, or until fork-tender. Alternatively, steam the sweet potato cubes until tender. Drain any excess water and place the tender sweet potato in a separate medium bowl.
3. 3Add the 1 can of Black Beans (drained and rinsed), the 2 tablespoons of Soy Sauce, the 1 tablespoon of Rice Vinegar, the 1 teaspoon of Sesame Oil, and the 1/2 teaspoon of Sriracha to the bowl with the sweet potato. Gently mash the sweet potato with a fork and stir everything together until well combined. Set aside.
4. 4Heat a lightly oiled 25.4 cm non-stick skillet or crepe pan over medium heat (176.7°C / 175°C). Once the pan is hot, pour in 1/4 cup of the rested batter. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, about 20.32 cm in diameter.
5. 5Cook the crepe for 2-3 minutes, or until the edges begin to lift and the surface looks set. Carefully flip the crepe using a spatula and cook the other side for another 1-2 minutes, until lightly golden. Slide the cooked crepe onto a plate.
6. 6Repeat step 4 and step 5 with the remaining batter to make 3 more crepes. You should have a total of 4 crepes.
7. 7Finely chop the 2 stalks of Green Onions. To serve, spread about 1/4 of the sweet potato and black bean mixture evenly over one half of each crepe. Sprinkle with some of the chopped green onions. Fold the crepe in half or roll it up. Serve immediately.

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