I first tried jianbing Chinese breakfast crepes at a street cart in New York's Chinatown, and the way the vendor cracked an egg right onto the sizzling crepe and spread it thin with quick, confident movements stuck with me for weeks. This homemade version skips the traditional mung bean flour but keeps all the bold flavors and contrasting textures that make this Chinese street food so addictive.
If you love savory jianbing Chinese breakfast crepes, you might also enjoy our Chinese Scallion Pancakes Recipe (Easy & Addictive) , Easy Quick Breakfast Croissant Sandwiches | 5-Minute Savory Recipe or these Easy Rømmegrøt: Comforting Norwegian Porridge in Just 45 Minutes . that bring the same morning comfort. The smell of the crepe cooking, that sesame-studded egg layer crisping up, and the crunch of the wonton wrapper folding into melted cheese is just unforgettable.
Why You'll Love This Jianbing Recipe
This Chinese street food recipe brings restaurant-quality flavor right to your home kitchen. You don't need a special crepe pan or hard-to-find ingredients.
The batter comes together in minutes with just flour, water, and salt. The fillings are flexible, so you can use what you have on hand. Bacon, sausage, cheese, fresh herbs, and that signature crispy wonton cracker create layers of flavor and texture that make every bite interesting.
It's also a fun jianbing Chinese breakfast crepes to make with kids or for a weekend brunch crowd. Everyone can customize their own jianbing Chinese breakfast crepes fillings, and the whole process feels a little like an event.
If you're looking for an authentic jianbing Chinese jianbing Chinese breakfast crepes crepes recipe that doesn't require mung bean flour, this one delivers all the savory, satisfying flavor without the extra trip to an Asian grocery store. You can also try our for another breakfast twist.
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jianbing Chinese breakfast crepes Ingredients
Here's what you'll need to make these savory jianbing Chinese breakfast crepes wraps at home.
See Recipe Card Below This Post For ingredients Quantites
Batter:
- All-purpose flour : Forms the base of the crepe and gives it structure without being too thick. You want a thin, pourable consistency.
- Water : Thins out the batter so it spreads easily across the pan. The more water you add, the thinner and more delicate your crepe will be.
- Salt: Just a pinch to bring out the flavor in the batter.
- Cooking oil: Used to grease the pan and keep the crepe from sticking. A light coating is all you need.
Filling:
- Eggs : Cracked directly onto the crepe and spread thin, creating that signature egg layer with a slightly crispy edge.
- Hot dog sausages : Adds a savory, slightly smoky flavor. You can swap these for Chinese sausage if you want a more traditional taste.
- Sweet bean sauce : This is the classic jianbing Chinese breakfast crepes sauce, sweet and earthy. Hoisin sauce works great as a substitute.
- Lettuce: Adds freshness and a cool crunch that balances the richness of the other fillings.
- Cheddar slices: Melts beautifully and adds a creamy, tangy layer. You can use any cheese you like.
- Bacon slices : Crispy, salty, and smoky. Cook it until it's just crispy enough to snap.
- Wonton cracker squares: The signature crispy element. These are fried wonton wrappers that add serious crunch.
- Coriander: Fresh cilantro adds a bright, herby flavor. If you're not a fan, you can skip it or use green onions.
- Black sesame seeds : Sprinkled on the egg for a nutty flavor and a little visual contrast.
how to make jianbing Chinese breakfast crepes
Fry the wonton crackers: Take one wonton wrapper and lightly wet one side with water. Press another wrapper on top so they stick together. Slice them in half to create two squares. Heat oil in a fryer or deep pan to 180°C (350°F) and fry the wonton pieces for about 1 minute, or until they puff up and turn golden brown. Remove them and let them drain on a paper towel. These will stay crispy while you prep the rest.
Cook the bacon: In a large pan over medium heat, cook the bacon slices on both sides until they're crispy and browned, about 3 to 4 minutes per side. Transfer to a paper towel to drain.
Cook the hot dog sausages: Using the same pan, add the hot dog sausages and cook them for about 2 minutes over medium heat, turning occasionally until they're lightly browned and warmed through.
Make the batter: In a medium bowl, whisk together the flour, a pinch of salt, and the water until smooth. The batter should be thin, almost like heavy cream. If it's too thick, add a splash more water.
Cook the crepes: Heat a non-stick frying pan over medium heat and lightly grease it with oil using a paper towel. Pour about ¼ of the batter into the pan, tilting the pan in a circular motion to spread the batter into a thin, even layer. Let it cook undisturbed for about 1 to 2 minutes until the surface looks set and no longer wet.
Add the egg: Crack one egg directly onto the center of the crepe. Use the back of a tablespoon to break the yolk and spread the egg evenly across the entire surface of the crepe. Sprinkle black sesame seeds over the egg. Let it cook for another 1 to 2 minutes until the egg is mostly set.
Flip the crepe: Once the egg looks cooked and no longer runny, carefully slide a spatula under the crepe and flip it over so the egg side is now face down on the pan. Let it cook for another 30 seconds to lightly crisp the egg.
Assemble: While the egg side is still on the heat, add a small handful of fresh coriander to the center of the crepe. Lay half of a cheddar slice on top of the herbs. Once the cheese starts to melt slightly, transfer the crepe to a plate with the egg side facing up.
Add remaining fillings: On top of the melted cheese, layer 2 slices of crispy bacon, 1 hot dog sausage, 1 fried wonton cracker, and a few pieces of lettuce. Drizzle with about 1 tablespoon of sweet bean sauce or hoisin.
Fold and wrap: Fold one side of the crepe over the fillings, then fold in the left and right sides like you're wrapping a burrito. Roll it tightly from the bottom up to close it completely.
Serve: Serve the jianbing Chinese breakfast crepes immediately while it's still hot and the wonton cracker is crispy.
Smart Substitutions
This recipe is flexible, so feel free to swap ingredients based on what you have.
Sweet bean sauce: If you can't find it, hoisin sauce is the easiest substitute. You could also use a mix of soy sauce and a little honey for a similar sweet-savory vibe.
Hot dog sausages: Swap for Chinese lap cheong sausage, jianbing Chinese breakfast crepes sausage links, or even sliced deli ham. You could also skip the meat entirely and add sautéed mushrooms or tofu for a vegetarian version.
Cheddar cheese: Use mozzarella, pepper jack, or American cheese. Any melty cheese works.
Coriander: If you're not a cilantro fan, use chopped green onions or fresh parsley instead.
Wonton wrappers: In a pinch, you can use a broken-up crispy spring roll wrapper or even a crushed cracker. The goal is just to add crunch.
Bacon: Turkey bacon, Canadian bacon, or even crispy prosciutto would all work well here.
Equipment for jianbing Chinese breakfast crepes
Non-stick frying pan (10 to 11 inches): A larger pan makes it easier to spread the batter thin and cook the crepe evenly. Non-stick is essential so the egg doesn't stick when you flip it.
Spatula: A wide, flat spatula helps you flip the crepe without tearing it.
Basting brush or paper towel: For greasing the pan lightly with oil between each crepe.
Small bowl and whisk: To mix the batter until smooth.
Deep pan or fryer: For frying the wonton wrappers. If you don't have a fryer, a small pot with a few inches of oil works just fine.
How to Store and Reheat
jianbing Chinese breakfast crepes is best eaten fresh, but you can prep parts of it ahead to save time in the morning.
Storing leftovers: If you have leftover assembled jianbing, wrap them tightly in foil or plastic wrap and store in the fridge for up to 1 day. The wonton cracker will lose some of its crunch, but the flavors will still be good.
Reheating: Warm them in a skillet over medium-low heat for a few minutes on each side, or pop them in a 350°F oven for about 10 minutes. The microwave works in a pinch, but the texture won't be as nice.
Meal prep tips: You can make the crepes ahead and store them stacked with parchment paper between each one in the fridge for up to 2 days. Fry the wonton crackers and cook the bacon in advance, then assemble fresh in the morning. Store the batter in the fridge for up to 2 days and give it a good stir before using.
expert tips
Get your pan hot enough: If the pan isn't hot enough, the crepe will be thick and doughy instead of thin and crispy at the edges. Medium to medium-high heat works best.
Spread the egg quickly: Once you crack the egg onto the crepe, work fast to spread it evenly before it starts to set. The thinner you spread it, the better the texture.
Don't skip the wonton cracker: That crispy crunch is what makes jianbing Chinese breakfast crepes special. If you skip it, you're missing the whole point.
Use room temperature eggs: They spread more easily and cook more evenly on the crepe.
Oil the pan lightly between each crepe: Too much oil will make the crepe greasy, but too little will cause sticking. A light wipe with a paper towel is perfect.
Serve immediately: jianbing Chinese breakfast crepes is best when it's hot and the wonton cracker is still crispy. Don't let them sit around or they'll get soggy.
FAQ
What are the ingredients in jianbing?
Traditional jianbing Chinese breakfast crepes includes a thin crepe made from wheat and mung bean flour, topped with egg, sweet bean sauce, crispy wonton crackers, scallions, cilantro, and sometimes lettuce or pickled vegetables. This version uses all-purpose flour, egg, bacon, sausage, cheese, and fresh herbs for a simplified homemade take that's just as delicious. You can customize the fillings based on what you have in your fridge.
What is the crispy thing in jianbing?
The crispy element in jianbing Chinese breakfast crepes is a fried wonton wrapper, sometimes called a "youtiao" cracker. It's made by frying thin wonton skins until they puff up and turn golden brown. That crunch is one of the signature textures that makes jianbing Chinese breakfast crepes so satisfying. If you can't find wonton wrappers, you can use a crispy spring roll wrapper or even a crunchy cracker as a substitute, though the texture won't be quite the same.
Is jianbing similar to a crepe?
Yes, jianbing is very similar to a crepe in that it's a thin, flat pancake made from a simple batter. The main difference is that jianbing Chinese breakfast crepes is savory, not sweet, and it's topped with egg, sauces, and various fillings before being folded into a wrap. The texture is also slightly different because traditional jianbing uses a mix of wheat and mung bean flour, though this recipe uses just all-purpose flour for convenience. Think of it like a savory jianbing Chinese breakfast crepes burrito wrapped in a delicate, egg-coated crepe.
Can jianbing be customized?
Absolutely. That's one of the best things about making jianbing Chinese breakfast crepes at home. You can swap the bacon for ham, sausage, or even leave out the meat entirely for a vegetarian version. Use different cheeses, add pickled vegetables, or try different sauces like sriracha mayo or chili oil. Some people add a fried egg on top instead of spreading it into the crepe. My sister Emma likes hers with extra lettuce and no cilantro. Make it your own and have fun with the fillings.
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Savory Chinese Breakfast Jianbing (No Mung Bean Flour)
Ingredients
Method
- Lightly dampen one side of a wonton wrapper, press a second wrapper on top, then cut the pair in half. Heat oil to frying temperature and cook until golden, then drain on paper towels. prep
- Cook the bacon in a skillet, turning as needed, until browned and crisp, then set aside. prep
- Using the same pan, warm the hot dog sausages over medium heat until heated through. prep
- Combine flour, salt, and water in a bowl and whisk until smooth and pourable. mix
- Grease a heated pan generously, pour in one portion of batter, and cook until the surface sets. prep
- Crack an egg onto the crepe, spread it thinly across the surface, and scatter sesame seeds over the top. assemble
- Flip the crepe carefully once the egg firms up and cooks through. prep
- Place coriander in the center, add half a cheese slice, and allow it to melt before removing from the pan. assemble
- Top with bacon, sausage, fried cracker, and lettuce before folding the crepe closed into a wrap. assemble
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