Chinese crepes (Jianbing)

Ingredients

• 120g (about 1 cup) plain flour
• 60g (about 1/2 cup) rye flour
• chilli garlic sauce
• yellow soybean paste
• sesame seeds
• 4 eggs
• a handful of crackers
• 2 spring onions, sliced
• a small bunch of coriander, roughly chopped
• 1 head of lettuce, washed and leaves separated
• peanut oil for cooking

Directions

1. To make the batter, add the plain flour, rye flour, and a pinch of salt to a bowl along with 600ml (about 2.5 cups) of water. Whisk until mostly smooth; it's okay if there are a few small lumps. Set the batter aside.
2. Place a large cast-iron pan over medium heat and lightly coat it with peanut oil using a paper towel to spread the oil evenly.
3. Pour just enough batter into the pan to spread it thinly across the surface. Let it cook for about 1 minute. Then, crack an egg into the centre of the crepe and spread it over the entire surface. Sprinkle some spring onions and sesame seeds on top.
4. Once the egg is set and you see some colour developing, carefully flip the crepe.
5. On the flipped side, spread 1 tablespoon of yellow soybean paste and 1 tablespoon of chilli garlic sauce. Add the crackers, lettuce leaves, and coriander. Fold the crepe and cut it in half.
6. Serve while still hot and fresh.