Ingredients
For the Pancake
1 cup all-purpose flour
1 cup mung bean flour (or substitute with more all-purpose flour if unavailable)
2 cups water
A pinch of salt
For the Filling
4 large eggs
2 teaspoons hoisin sauce
2 teaspoons chili sauce (or more if desired)
1 cup chopped green onions
1 cup freshly chopped cilantro
1 cup chopped pickled vegetables (like daikon and carrots)
4 large crackers or crispy fried dumplingsOlive oil for cooking
Instructions
1. Prepare the Batter
In a large bowl, mix the all-purpose flour, mung bean flour, water, and a pinch of salt until smooth and free of lumps. Let it sit for about 15 minutes to become smoother.
2. Cook the Crepe
Heat a crepe maker or a nonstick frying pan over medium heat. Lightly oil the pan to prevent sticking.
Pour a ladleful of batter into the center of the pan. Tilt and swirl the pan quickly to spread the batter into a thin, even layer.
Crack an egg onto the batter and quickly spread it with a spoon. Sprinkle with chopped green onions.
Cook for 1-2 minutes, or until the bottom is light brown and the edges begin to lift from the pan.
3. Add Fillings
Spread hoisin and chili sauces on the cooked side of the pancake. Add pickled vegetables and fresh cilantro.
For a crispy texture, place a cracker or crispy fried wonton in the center.
Carefully fold the pancake in half, then fold it again to create a quarter circle. Press gently to flatten.
Transfer the pancake to a cutting board. Cut it into smaller pieces or serve whole for an authentic street food experience.
Tips and Variations
Feel free to customize the fillings to suit your tastes or dietary needs.
To save time, you can roast and peel the poblano peppers in advance.
