Light jianbing: Beijing crêpe with egg and spring onion

Ingredients

For 1 serving

• Whole wheat flour25 g
• Corn flour10 g
• Eggs1
• Spring onions1
• Cilantro3 g
• Hoisin sauce1 teaspoon
• Lettuce20 g
• Sesame seeds3 g
• Sunflower oil1 teaspoon

Contains: gluten, eggs, soy, sesame,

Method

1. In a bowl mix the wholemeal flour and the cornmeal, then pour in the water little by little, whisking until you get a smooth, runny batter with no lumps.
2. Thinly slice the spring onion, chop the coriander, and wash and dry the lettuce.
3. Heat a large non-stick pan over medium heat and grease it with the oil using a piece of kitchen paper; pour in the batter and swirl the pan to spread it into a thin disc.
4. After about 1 minute, when the surface has set, crack the egg on top and spread it over the whole crêpe with the back of a spoon; immediately scatter over the spring onion, coriander and sesame seeds and cook for 1–2 minutes, until the egg has set.
5. Flip the crêpe with a spatula, cook for 30 seconds and brush the side without egg with the hoisin sauce.
6. Lay the lettuce in the middle, fold the crêpe into quarters and serve straight away, while hot and soft.