Jianbing

Prep the ingredients per the instructions above.

Fry the crackers: Brush a thin layer of water on a wonton wrapper. Stick another one on the top then use a rolling pin to press tight.

Heat about an inch of oil in a wok/pot. When hot, start frying. Gently slide in wonton wrappers. Flip over to fry the other side. When they’re lightly brown (do not make them too dark), transfer to a plate lined with kitchen paper to absorb any excess oil.

Mix the batter: Put all-purpose flour into a mixing bowl. Pour in the water. Stir to combine until smooth.

Heat a nonstick pan over medium heat. Brown the sausage while crumbling it into smaller pieces until it is no longer pink. Add the egg and move it around the pan until it is no longer runny. Then remove from the heat and set aside.

Brew and prepare the coffee to your liking.

Make the crepes: Heat a non-stick frying pan over medium-low heat. When it’s warm to touch (not burning), pour in 1/2 of the batter. Move the pan to allow the batter to evenly cover the entire surface. When there is no runny batter, crack an egg on top. Use the back of a spoon to break the yolk and spread. Sprinkle with sesame seeds and scallions. When the crepe becomes firm and slides easily in the pan, it’s time to flip it over. Repeat for all portions.

Assemble the Dish: Turn off the heat after flipping (the remaining heat will cook the egg through). Brush soybean paste and chili garlic sauce over the crepe. Place two pieces of fried wonton and sausage-egg mixture in the middle.

Fold the sides in to wrap everything and then fold in half. Serve immediately with fruit, and coffee.