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1
To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and 1/2 cup water together until smooth.
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2
In a small pan, add 1/2 teaspoon oil, and heat on medium. Add the sliced green onions to the pan. Fry for about 30 seconds, then add the Hoisin sauce and chili sauce. Cook for 1 minute. Add 1/2 cup water, and stir. Set aside for later use.
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3
Using a folded paper towel, coat the bottom of a large skillet or hot plate with 1/2 teaspoon of oil to prevent sticking. Heat on medium high heat, wait until the pan is heated. Stir the crepe batter again, and pour 1/4 cup of it into the pan. Using a large rectangular spatula, spread into a 8 inch by 12 inch thin layer. Cook for about 30 seconds.
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4
Beat an egg in a small bowl and pour on top of the crepe. Spread the egg evenly on the top of the crepe using a the back of a spoon. Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over.
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5
Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up.
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6
Using the back of a spoon spread 1/4 of the sauces and green onion mixture evenly onto the egg surface. Evenly spread two teaspoons of the chopped cilantro over the egg/crepe.
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7
Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe.
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8
Fold both sides of the egg/crepe over the YouTiao/ Chinese Cruller. Crease the Jian Bing in the center with a spatula, and fold in half. Fold a paper towel in half, and use it to hold the Jian Bing as you eat it.
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9
Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.
