
Master the art of Ji Dan Bing, a beloved Chinese street food staple. These savory, thin crepes are layered with egg, fresh aromatics, and bold bean sauces for a perfectly portable and delicious breakfast.
In a medium bowl, combine the all-purpose flour and salt. Gradually pour in the warm water while mixing with a rubber spatula for 2-3 minutes until a sticky dough ball forms.
Coat the surface of the dough with 1 teaspoon of vegetable oil. Cover the bowl tightly with plastic wrap to ensure it is completely sealed and allow the dough to rest at room temperature for 1 hour.
After resting, divide the dough into four equal portions. Drizzle a little extra vegetable oil on your hands and the dough to prevent sticking; the dough should be moist and supple.
Lightly oil your rolling surface and a standard non-tapered rolling pin. Roll each dough portion into a very thin layer until it is almost translucent.
Heat a large skillet or flat frying pan over medium-high heat. Add 1 teaspoon of oil and swirl to coat the pan. The skillet should be hot but not smoking.
Carefully lift the rolled-out dough and place it into the pan, laying it as flat and even as possible. The dough should sizzle upon contact.
Immediately crack one egg onto the center of the dough. Lightly break the yolk and spread the egg across the surface with a fork or spatula. It doesn't need to be perfectly even.
Drizzle another teaspoon of oil over the egg, then flip the crepe. Cook the egg side for about 10 seconds, then flip it back. Continue cooking for another minute until the crepe is golden brown and crispy in spots.
Transfer the crepe to a plate, egg-side up. Spread a layer of sweet bean sauce, hot chili bean sauce, and chili oil. Sprinkle with toasted sesame seeds, scallions, and cilantro. Place a romaine lettuce leaf on top, roll it up tightly, and enjoy while hot.
For the best texture, ensure your rolling surface is well-oiled so you can get the dough as thin as possible without tearing. If you cannot find sweet bean sauce (Tianmianjiang), hoisin sauce makes an excellent substitute. For an extra traditional crunch, you can add a piece of fried wonton skin or a crispy cracker inside the roll.