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
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Open the appInstructions
Step 1
Whisk flour and water until smooth, no lumps. Let rest 2 minutes.
Step 2
Crumble tempeh into ¼-inch pieces with your hands.
Step 3
Heat oil in a 12-inch nonstick skillet over medium-high until shimmering, ~90 seconds.
Step 4
Pour ½ cup batter into the center; tilt and swirl pan to spread into a thin 8-inch crepe.
Step 5
Cook until the bottom is light golden and edges curl, ~2 minutes, then flip.
Step 6
Push crepe to the edge of the pan. Crack 1 egg into the center and scramble lightly with a spatula.
Step 7
Scatter half the crumbled tempeh and scallions over the egg. Cook until the egg is set, ~1 minute.
Step 8
Drizzle hoisin and chili oil across the crepe. Fold in half and slide onto a plate.
Step 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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