I’m fan of savory pancakes and crepes. I prefer them over their sweet ones, I mean, bacon cheddar & chive pancakes? #signmeup!
Jian Bing is a popular Taiwanese savory crepe street breakfast food. It comes with a wide range of filling– pork floss, fan chuan (Chinese donut), fresh veggies… you name it! My favorite is the humble classic version with egg and scallions, which I am making here with sourdough discard. This classic scallion and egg crepe (Jian Bing) is easy and quick to make. The batter is thin, so it cooks very quickly requiring you to have to move fast. The thin batter also means it can tear pretty easily, so so be gentle and careful when flipping the crepe to avoid it from tearing.
No Sourdough? Replace the weight of sourdough starter/discard with equal weight flour and water (or a liquid of choice, like milk) ex. replace 60g sourdough discard with 30g flour and 30g water
Love savory pancakes and have a lot of sourdough discard? Check these recipes out:
- Sourdough Discard Cong You Bing: Scallion Pancakes
- Sourdough Chinese Bacon & Chive Jian Bing
- Sourdough Discard Kimchi-Jeon: Kimchi Pancakes
- Sourdough Haemul Pajeon: Seafood Scallion Pancake
Jian Bing: Taiwanese Egg Crepe Roll
- 50 g sourdough discard
- 50 g water
- 2 tsp corn starch
- generous pinch of salt
- 1 egg
- 2 scallion finely chopped
- splash water
- generous pinch of salt
- 1 tbsp soy sauce
- 1 tsp black vinegar
- 1 slice ginger thinly sliced into strips; optional
- sesame seeds optional
- scallions optional
- Make the batter: mix together sourdough discard, water, salt, and cornstarch. Set aside.
- Make the egg layer: scramble egg with a splash of water. Mix in scallion. Set aside.
- Make the dipping sauce: mix together soy sauce, black vinegar and ginger. Set aside. Add sesame seeds & scallions right before serving.
- Heat up a nonstick pan on medium high heat. Generously brush the pan with oil to prevent sticking. Pour half of the batter into the pan and spread into a thin layer using a flat spatula or if you are using a skillet lift it at an angle and rotate it around so you create an even thin layer. When the top starts setting (it will start looking translucent), mix your egg layer again and pour half of it on top of the crepe layer. Evenly spread the egg mixture using a spatula or by lifting and turning your skillet.
- Optional: When the egg layer sets, carefully flip the crepe so the egg layer is on the bottom. This will be very quick ~10 seconds. Flip the crepe so the egg side is back on top.
- Turn off the heat and using a spatula or chopsticks, roll up the crepe. Alternatively, you can transfer the crepe onto a cutting board and roll it up there. Repeat with the other half.
- Cut and serve warm with dipping sauce.