Jianbing 煎饼 - China's fave breakfast crêpe

4 serves | 30 minutes

This humble yet well-loved Chinese crêpe is loaded with eggs, smeared with savory sauce and topped with spring onions, coriander, sesame seeds and deep-fried wonton wrappers for that extra crunch. You may also add meat or other toppings into the crêpe.


This recipe makes 4 pancakes:

  • 110g Korean Pancake Mix
  • 300ml warm water
  • 4 eggs
  • 4 tsp of Roasted Black Sesame Seeds
  • 4 tsp of finely chopped spring onions
  • 4 tsp of soybean paste (can be replaced with hoisin sauce)
  • 4 tsp of chilli oil
  • 8 pcs of deep fried wonton wrappers, cut into half (can be made in advance)


  1. Mix Korean Pancake Mix with water. Stir to combine until smooth. The consistency should be relatively runny.
  2. Heat a shallow, non-stick pan with medium-low heat. If not using a non-stick pan, grease the pan with some cooking oil. When the pan is warm, pour 1/4 of the batter. Move the pan around to ensure that batter covers entire surface of the pan.
  3. When batter starts to solidify, add 1 egg. Spread the egg over the crepe with a spoon.
  4. Sprinkle 1 tsp of sesame seeds and 1 tsp of spring onions.
  5. When the crepe is firm, carefully flip it over.
  6. Turn off the heat immediately after flipping. Brush soybean paste and drizzle some chilli oil over the crepe. Add 2 pcs of deep fried wonton wrappers. You may also add other meats or protein at this time.
  7. Fold the crepe to wrap everything. Serve immediately.