煎饼果子，是中国最经典的街头早餐之一。绿豆面糊摊成薄饼，打上鸡蛋，撒上葱花和香菜，抹上甜面酱和腐乳，夹上酥脆的薄脆，卷起来一口咬下去，软、脆、香、咸、甜，口感超级丰富。
Jianbing is one of the most classic street breakfasts in China. A thin batter of mung bean flour is spread into a crepe, topped with egg, scallion, and cilantro, brushed with sweet bean sauce and fermented bean curd, and wrapped around a crispy cracker. Every bite is soft, crunchy, savory, and sweet—an explosion of flavors.
🌴食材 | Ingredients：
绿豆面，100g（或中筋面粉）。/ Mung bean flour, 100g (or all-purpose flour).
面粉，50g。/ All-purpose flour, 50g.
清水，250ml（调面糊用）。/ Water, 250ml (for the batter).
鸡蛋，2个。/ Eggs, 2.
薄脆（馄饨皮炸制），2张。/ Crispy crackers (fried wonton wrappers), 2.
生菜，2片（可选）。/ Lettuce, 2 leaves (optional).
火腿肠，1根（可选）。/ Ham sausage, 1 (optional).
🌴配料 | Aromatics：
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
香菜，1根（切碎）。/ Chopped cilantro, 1 stalk.
黑芝麻，少许。/ Black sesame seeds, a little.
🌴调味 | Seasonings：
甜面酱，1勺（约15g）。/ Sweet bean sauce, 1 tbsp (about 15g).
腐乳，1小块（加少许水调开）。/ Fermented bean curd, 1 small piece (mashed with a little water).
辣椒油，1勺（可选）。/ Chili oil, 1 tbsp (optional).
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，调面糊 | Make the Batter
把绿豆面和面粉放入大碗，慢慢加入清水，搅拌成浓稠的酸奶状面糊，静置10分钟。⚠️ 面糊不能太稀，否则摊出来的饼会破。我试过太稀，结果饼一翻面就碎了。
Mix the mung bean flour and all-purpose flour in a bowl. Gradually add water and stir until it forms a thick batter, like yogurt. Let it rest for 10 minutes. ⚠️ The batter shouldn’t be too thin, or the crepe will tear. I’ve tried it too thin, and it fell apart when flipping.
2，摊饼 | Spread the Crepe
平底锅烧热，倒少许油，转小火。舀一勺面糊倒入锅中，用刮板或勺背快速摊成薄圆饼。⚠️ 动作要快，面糊凝固前摊开。我试过动作太慢，结果饼摊得厚薄不均。
Heat a flat-bottomed pan, add a little oil, and turn to low heat. Pour a ladle of batter into the pan and quickly spread it into a thin circle using a scraper or the back of a spoon. ⚠️ Work quickly before the batter sets. I’ve tried it too slow, and the crepe turned out uneven.
3，加蛋和配料 | Add Egg and Toppings
在饼上打一个鸡蛋，用刮板摊开，撒上葱花、香菜和黑芝麻。等蛋液凝固后，翻面煎10秒。⚠️ 鸡蛋摊开后再翻面，不然蛋液会流得到处都是。
Crack an egg onto the crepe and spread it with the scraper. Sprinkle with scallion, cilantro, and black sesame seeds. Once the egg sets, flip and cook for 10 seconds. ⚠️ Spread the egg before flipping, or it will run everywhere.
4，抹酱加脆饼 | Add Sauce and Crackers
在饼上抹上甜面酱、腐乳和辣椒油。放上薄脆、生菜和火腿肠。⚠️ 薄脆最后放，保持酥脆。
Brush the crepe with sweet bean sauce, fermented bean curd, and chili oil. Add the crispy cracker, lettuce, and ham sausage. ⚠️ Add the cracker last to keep it crispy.
5，卷饼出锅 | Roll and Serve
把饼两边向内折，再从下往上卷起来，对半切开，趁热吃。⚠️ 卷的时候要卷紧，不然吃的时候容易散。
Fold the sides inward and roll it up from the bottom. Cut it in half and serve hot. ⚠️ Roll it tightly, or it will fall apart when eating.
宝宝们，煎饼果子的精髓在于“饼皮软韧，薄脆酥香，酱料浓郁”。面糊调成浓稠的酸奶状，摊饼时动作要快。鸡蛋摊开后再翻面，不然蛋液会流。薄脆最后放，保持酥脆。甜面酱和腐乳是灵魂，千万别省。
Tips: The key to Jianbing is “soft and chewy crepe, crispy cracker, and rich sauce.” Make the batter thick like yogurt and spread it quickly. Spread the egg before flipping. Add the cracker last to keep it crispy. Don’t skip the sweet bean sauce and fermented bean curd.
这道【煎饼果子 | Jianbing】是中国最经典的街头早餐之一。如果你喜欢这种面食，还可以试试我之前写的【葱油饼 | Scallion Pancakes】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this savory street food, you should also try my Scallion Pancakes. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
❤️ 点击主页，更多美味食谱持续更新！ / Click the homepage for more delicious recipes!