Savory Crepes
Savory crepes for supper — jian bing, plain savory crepes, morning crepes, and savory crepes with ham and cheese, for nights you cook from the pantry.
★ breakfast
breakfastJian Bing | Chinese Savory Crepe
Crepes are hailed as the most popular street breakfasts in China. There are many variations of crepes but this one has all the signature flavors you’re looking for in a savory crepe. Huxintingting shared this one on her tiktok back in March and I can’t believe it took me this long to make it! It’s crunchy on the outside and soft in the middle. The main components are flour, egg, cabbage, carrot, scallion, sesame seeds, toasted peanuts and 5 spice powder.
Ashley PanIngredients
- 3 heaping Tbsp All-Purpose Flour
- 1 Tbsp Cornstarch
- 1 tsp Salt
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Neutral Oil
- 1 Egg
- 2 tsp Sugar
- 1 tsp Chinese 5 Spice Powder
- 1/2 cup Water
- 2 leaves Napa Cabbage - thinly sliced
- 1 Carrot - peeled julienne
- 2 Scallion - green parts chopped
- 1 Tbsp Roasted Peanuts - chopped
Instructions
- 1This recipe yields 6 crepes
- 2Combine all ingredients in a bowl, batter should be thin, add a little more water if needed
- 3Add 1/2 inch of oil to coat the bottom of a frying pan or skillet, bring heat to medium-high
- 4Add one ladle of crepe batter to pan, cook for 3 minutes, flip, cook for another 3 minutes, when the crepe is golden brown place them on a plate lined with paper towel
- 5Repeat for remaining batter, garnish with extra scallions, serve with dipping sauce of your choice, enjoy!
- 6Dipping sauce: 1 Tbsp soy sauce and rice vinegar, 1/2 tsp sesame oil, 1/2 tsp sugar
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Open in Pepper →Thin Batter Makes A Real Dinner
Flour, eggs, and milk sit in most kitchens already, and twenty minutes later they're dinner. A crepe is thin enough to cook in a minute and sturdy enough to hold whatever's left in the fridge.
Cooks on Pepper reach for this collection at the end of the week, when the grocery run hasn't happened and there's still a family waiting at the table.
Every recipe here starts with the same short batter: jian bing with its flour-and-cornstarch mix, plain savory crepes, morning crepes, and savory crepes with ham and cheese for the folks who want them filled and folded.
Quick Tips
- 1
Rest the batter
Let the batter sit 30 minutes on the counter so the flour hydrates and the crepes come out tender instead of rubbery.
- 2
Thin it like cream
Batter should pour like heavy cream. Add milk a tablespoon at a time until it coats the pan in a thin sheet.
- 3
Heat the pan first
Get an 8- or 10-inch skillet hot over medium before the first pour, then wipe it with a lightly buttered paper towel between crepes.
- 4
Fill after the flip
Flip the crepe, scatter ham, cheese, or egg over the hot side, and give it 30 to 60 seconds to melt before folding.
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