煎餅

• temps total: 46 minutes

Ingrédients

For the batter:

150g plain flour

100g chickpea flour, mung bean flour, or whole wheat flour (or just use all plain flour)

450ml warm water

½ tsp salt

Bean sauce mixture:

2 heaped tsp sweet bean sauce (or samjang/gochujang)

1 tsp Dudu Master Chilli Oil bits

1–2 tsp water (just enough to loosen into a thick honey texture)

For the crispy wonton:

3–6 whole wonton skins per person

Vegetable oil, for shallow or deep frying

Per crepe assembly:

2 medium eggs

Black and white sesame seeds

2 large spring onions, finely sliced

1 tbsp fresh coriander, chopped

3–5 pieces of fried wonton skins

Small handful of shredded iceberg lettuce

Optional: cooked ham slices or shredded chicken

2 tsp hoisin sauce

2 tsp prepared bean sauce mixture

Extra Dudu Master Chilli Oil, to taste

Instructions

Make the batter:

Whisk together 150g plain flour, 100g chickpea/mung bean/whole wheat flour, 450ml warm water, and ½ tsp salt until smooth. Rest for 30–60 minutes.

Fry wonton skins:

Heat vegetable oil in a pan. Fry whole wonton skins (3–6 per person) until golden and crisp. Set aside on paper towels.

Mix the bean sauce:

Combine 2 heaped tsp sweet bean sauce, 1 tsp Dudu Master Chilli Oil bits, and 1–2 tsp water to form a thick, spreadable sauce.

Prep fillings:

Finely slice 2 spring onions and 1 tbsp coriander. Shred a small handful of iceberg lettuce. Optional: prep ham or chicken.

Cook the crepe:

Heat a non-stick pan over low heat and lightly oil it.

Pour in 1 ladle of batter and swirl to coat the pan thinly.

Crack 2 eggs directly on top + generous handful of spring onion, and Tbsp of sesame seeds

Mix and spread egg until set and bottom of crepe is golden, flip and cook the other side for 1–2 mins

Spread roughly 2 tsp hoisin and 2 tsp bean sauce on half of crepe

Add 3–5 crispy wonton skins, down the middle - then ham, coriander, and lettuce + more Dudu chilli oil - optional

Fold and roll like a burrito.

Serve immediately