The king of Chinese street food breakfasts. It is an architectural performance art: a thin, slightly elastic mung bean and wheat crepe is poured on a hot cast-iron griddle, coated in egg, slathered in fermented sweet and spicy sauces, and wrapped around a crispy, violently crunchy fried cracker (baocui) or youtiao.
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The Batter. Whisk the all-purpose flour, mung bean flour, and water together until completely smooth. The batter should be very thin, like a French crepe batter.
Heat the Griddle. Heat a large, flat cast-iron crepe pan or griddle over medium heat. Brush lightly with oil and wipe off the excess.
The Pour. Pour half the batter into the center of the pan. Using a crepe spreader or the back of a ladle, quickly spread the batter outward in a circular motion to form a large, thin, even circle.
The Egg. As soon as the batter sets (about 30 seconds ), crack one egg directly onto the center of the crepe. Use the spreader to aggressively scramble the egg and smear it evenly across the entire surface of the crepe.
The Herbs. While the egg is still wet, sprinkle half the scallions, cilantro, and black sesame seeds over it so they stick to the cooking egg.
The Flip. Once the egg is mostly cooked and the bottom of the crepe releases easily, slide a large spatula under it and flip the entire crepe over.
The Sauces. Immediately brush the cooked (non-egg) side facing up with a generous layer of sweet bean sauce and chili crisp.
The Crunch and Fold. Place the crispy baocui or youtiao directly in the center. Fold the sides of the crepe over the crunch, then fold the top and bottom to create a neat, sealed rectangular package. Serve immediately while hot and crispy.
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