Savory Chinese Crepe

Savory Chinese crepes are widely popular in mainland China.  They are usually sold by food trucks or food vendors.  One crepe can be done in a couple minutes from start to finish.  It is tasty and cooked really fast so that it is a lot of people’s breakfast or late night snack food on the go.

The traditional authentic version of savory Chinese crepe batter calls for mung bean flour and a few other secret ingredients like beef broth.  I substitute with French crepe batter.  It is equally delicious if not better. And it is simpler and easier O(∩_∩)O~

Crepe ingredients (makes 8 to 9):

1 cup all purpose flour
1 cup whole milk
1 large egg
1/4 teaspoon salt


Crispy thin crackers (make 14 to 16):

1 cup all purpose flour
1/3 cup water
1 teaspoon baking powder
1/4 teaspoon salt


Crepe seasoning and toppings:

Crispy thin crackers
chopped cilantro
chopped green onion
sweet bean sauce
fermented tofu sauce
sriracha chili sauce
white sesame seeds



Just like cooking French crepe, you will need a large cast iron skillet and a crepe spreader.  I use a 12 inches cast iron skillet which is perfect for making crepes. I found it in a local cookware store years ago.  What a pity they don’t make them the same way anymore.

My crepe spreader is custom made just for me!  (Yes, my husband made it.)

I start with making crispy thin crackers.  You can use wonton wrapper instead.  After being deep fried, wonton wrapper taste great too.

Mix together flour, salt and baking powder in a medium bowl.  Gradually add water while whisking with a wooden spoon.  When everything starts to come together, knead with hands for a couple minutes; and then transfer to a well-dust wooden board; and knead until the dough ball is smooth and elastic.

Wrap with plastic wrap and allow the dough to rest for at least 30 minutes.

Flatten the ball of dough with a large rolling pin.  And then feed it through the pasta roller for KitchenAid stand mixer for several times.  At the one last time, set the thickness to 5.

Cut the dough sheet into 5 by 3 inches pieces.  Make a couple cuts in the middle of each piece to prevent puffing during deep frying process.

Deep fried in vegetable oil until both sides are golden brown.  Remember, wonton wrapper is a good substitute here if you don’t want to make everything from scratch.

Drain and cool them

You can store any extra crispy crackers in a sealed ziploc bag and they should last for about a week at room temperature.

Here are the sweet bean sauce, fermented tofu sauce and siracha chili sauce needed in this recipe.

Mix flour, milk, egg and salt in a blender until the batter is smooth.

Heat the cast iron skillet over medium low heat.

Spray the pan with oil and then wipe it with paper towel.

Add 2 to 3 tablespoons batter.

Spread it thinly and evenly with crepe spreader.

I am behind the camera.  So it means my husband is cooking! O(_)O~

Add an egg

Spread it too

Top with white sesame seeds, chopped green onion and cilantro.

Flip the whole crepe with a spatula.

Brush with fermented tofu sauce.  I like to use silicone brushes because I can just toss them into the dish washer when I am done.  How convenient is that!

Brush with sweet bean sauce. There is no rule of how much of what should be added.  You can add the seasoning just to your own taste.

Add a crispy cracker to the center

Fold from one side

And then the other side

Fold one more time in the middle

Now you have a savory Chinese crepe! bon appetit!

And I made this one O(∩_∩)O~