How to make it
6 steps. Take it one step at a time.
Whisk together the mung bean flour, all-purpose flour, and water
In a medium bowl, whisk together the mung bean flour, all-purpose flour, and water until a smooth, thin batter forms. Let it rest for 5 minutes.
5 minHeat a large non-stick crepe pan or flat griddle
Heat a large non-stick crepe pan or flat griddle over medium heat. Pour half of the batter onto the center and quickly spread it into a thin circle using a crepe spreader or the back of a ladle.
Crack an egg onto the center of the crepe
Crack an egg onto the center of the crepe. Use a spatula to break the yolk and spread the egg evenly over the surface of the batter.
Immediately sprinkle half of the chopped scallions, cilantro
Immediately sprinkle half of the chopped scallions, cilantro, and black sesame seeds onto the wet egg.
Once the egg is mostly set and the edges of the crepe are crispy, flip the crepe
Once the egg is mostly set and the edges of the crepe are crispy, flip the crepe over. Brush the cooked surface with half of the sweet bean sauce and chili oil.
Place a crispy cracker
Place a crispy cracker in the center. Fold the sides of the crepe over the cracker into a rectangular shape, then fold in half. Serve hot.
A little kitchen wisdom
Using mung bean flour is traditional and gives the crepe its unique texture. If you cannot find 'Baocui' (crispy crackers), you can use fried wonton wrappers or even potato chips for the crunch.
