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Jian bing guozi wraps a crispy crepe around egg, crunchy wonton, and savory sauces. A protein-packed, fresh family breakfast from Chinese street food tradition.
In a mixing bowl, whisk together all-purpose flour and water until smooth and lump-free. Let the batter rest at room temperature for 10 minutes for a lighter crepe.
Preheat a large nonstick skillet over medium heat. Brush a thin layer of vegetable oil to prevent sticking.
Pour about 1/2 cup of batter into the center of the pan, rotating quickly to evenly coat the surface with a thin layer. Cook for 1–2 minutes until the surface begins to set.
Crack one egg over the crepe, breaking the yolk and spreading it gently with a spatula. Sprinkle green onions and sesame seeds evenly across the egg. Cook until the egg layer sets but does not brown.
Flip the crepe carefully and quickly, then brush the cooked side with hoisin sauce, soy sauce, and chili sauce. Place two crispy wonton wrappers in the center.
Fold both sides of the crepe over the center to encase the filling. Cook for 1 more minute, pressing lightly to seal and crisp the crepe. Remove and repeat with remaining batter and ingredients.
Serve Jian Bing Guozi hot, cut in half if desired, for optimal crunch and fresh flavor.
