Crispy Savory Crepe with Crispy Youtiao
煎饼果子
Crispy Savory Crepe with Crispy Youtiao — Northern Chinese Street SnackTianjin home cooking.
Total time: 35 min Yield: 2 servings Cuisine: Northern Chinese Street Snack Category: Chinese home cooking
Ingredients
- mung bean flour
- wheat flour
- scallion
- light soy sauce
- crispy youtiao (fried dough stick)
Instructions
- Whisk mung bean flour, wheat flour, and 250 ml cold water into a smooth, thin batter — no lumps. Let rest 20 minutes at room temperature. (Batter coats back of spoon thinly but doesn’t drip off immediately.)
- Heat a nonstick 26-cm crepe pan over medium heat. Lightly brush with neutral oil (e.g., canola). Pour 60 ml batter into center, then immediately tilt and swirl to coat evenly. (Batter spreads into a translucent, lacy circle with fine speckles.)
- When surface is set but still slightly tacky (about 45 seconds), crack one egg onto center, then quickly spread and flatten with spatula. Sprinkle scallions and drizzle light soy sauce evenly. (Egg white turns opaque at edges while yolk remains glossy.)
- Flip carefully using a wide spatula. Cook second side 30–45 seconds until golden and crisp. Transfer to plate, top with youtiao pieces and optional fermented bean paste (doubanjiang) if desired. (Bottom shows even golden-brown lattice pattern with slight blistering.)
- Fold in half, then fold again into quarters. Serve immediately while hot and crisp. (Steam rises faintly from folded edges; crust shatters audibly when bitten.)
