Make this popular breakfast street food at home without any fancy equipment. A tender, eggy crêpe wraps around crunchy, savory toppings to make a Chinese grab-n-go favorite.
About this recipe
This recipe’s inspiration comes from our street vendor partners in Shanghai, who make their delicious jianbing with JUST Egg for commuters throughout the city every morning.
This recipe is not a strictly traditional version of jianbing. We’ve made some adjustments to make it easier to find the ingredients and to make using tools in a home kitchen.
- 90g (¾ cup) all-purpose flour
- 60g (½ cup) millet flour
- 275g (1 cup) water
- 70g (⅓ cup) JUST Egg
- ½ teaspoon salt
- Vegetable oil
- 1 cup JUST Egg
- 2 scallions, sliced small
- Black sesame seeds
- Green lettuce
- Rice chips, plain tortilla chips or similar crunchy element
- Sauces (chili crunch, chili oil, black bean sauce, chili garlic sauce, soy bean paste, gochujang, hoisin)
Large nonstick skillet
01 / 06
Make the batter
Whisk or blend together the flour, millet flour, salt, 70g JUST Egg and water. Let the batter sit for 10 minutes while you prepare all the toppings.
02 / 06
Prepare your toppings
Slice the scallions and have the sesame seeds, cilantro, lettuce leaves and rice chips ready nearby. Decide which sauces you want to put on your jianbing and have those out as well. If you’d like to use several different sauces, consider pre-mixing them in a small bowl to make it easier to apply them quickly when your crêpe is ready.
03 / 06
Cook the jianbing
Heat a large nonstick skillet over medium heat and coat very lightly with vegetable oil. Pour in the batter (for most pans, should be ⅓ to ½ cup of batter) and tilt the pan in a circular motion to spread the batter out as thinly as possible.
04 / 06
Pour on the JUST Egg
When the batter on top of the crêpe is no longer runny, shake the bottle of JUST Egg and pour 3 to 4 tablespoons on top (start with 3). Use a spatula or large spoon to spread the egg relatively evenly over the surface of the pancake but avoid letting it run over the edges. Immediately sprinkle on the green onions and sesame seeds.
05 / 06
Flip the jianbing
When the JUST Egg on top has started to set, use a turner spatula to loosen the edges of the crêpe and flip over. Turn off the heat, but leave the skillet on the burner.
Note: If at any point your jianbing gets torn, wrinkled or misshaped, don’t stress about it too much; everything gets folded up in the end and covered in delicious toppings, so it will taste just as good in the end.
06 / 06
Add toppings and fold
Use the back of a spoon to spread the top of the crêpe with your sauces of choice. Sprinkle on cilantro. Arrange some lettuce and a few chips in a column down the middle of the crêpe. Fold the two sides of the crêpe over the toppings. Use your turner spatula to make a horizontal dent in the center of the crêpe, then fold everything in half vertically on that line. Transfer to a plate. Enjoy immediately with additional dipping sauces.
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