Chinese Breakfast Crepes(煎饼果子 jiān bǐng guǒ zǐ ) is a traditional Chinese breakfast in northern China. A specialty is in the city -Tian Jin (天津). Of course, you can also take them as lunch or dinner, or even as snacks.
When I saw the crepe in France for the first time, I thought: Oh! How funny! Almost the same food was developed simultaneously in two separate locations. Why? Because the principle of cooking a crepe is almost the same. Even the crêpe pan and the crêpe dough distributor are also alike. Only the dough and the filling are totally different.
In China, the dough is made of different varieties: Chinese green beans flour, millet flour, black rice flour. Then one or more eggs on it.
The stuffing is Chinese fried deep-fried dough sticks (油条 yóu tiáo), or fried dough sheets (油饼 yóu bǐng). Then spread with soybean paste (黄豆 酱 huángdòu jiàng), salty bean paste (豆瓣酱 dòubàn jiàng), or flour paste (面酱 miàn jiàng). Depending on the seller can also be a bit of coriander, spring onions, black sesame or chili oil in it.
When I was little, I liked to eat a Chinese crepe before school, so I was definitely fed by noon.
In the north of China, you always find such small stalls next to the road in the morning. If you go to China, do not forget to try them. So they say 来 一个 煎饼 果子! (Lái yígè jiānbǐng guǒzi!) -I get a Chinese Breakfast Crepes!
Here in the United States, it is difficult to get such a special flour. We cook today with normal wheat flour and rye flour. For the fried dough we take a simple variant: Wantan dough (馄 炖 皮 Hún Dùn Pí) from the Asia shop!
The soybean paste (黄豆 酱 huángdòu jiàng): It is made from soybeans. The color of this paste is dark yellow. This paste does not taste as salty as the flour paste. She has a pleasant scent of soy. You can also use flour paste (面酱 miàn jiàng) or salty bean paste (豆瓣酱 dòubàn jiàng) instead. But be careful when buying. It should be salty and not sweet.