CRISPY CHINESE CREPE or煎(Jiān)饼(Bing)果(Guǒ)子(Zi)

MAIN INGREDIENTS: mung bean flour; eggs; crispy fried crackers.

TASTE and TEXTURE: the mung bean flour and eggs result in a crispy crepe, with a strong aroma rising from the scallions seasonings.

HISTORY: A hundred years ago, the crepe was just a fritter and green onions on a large pancake roll, a dish that originated in Shandong Province. Then, in Tianjin City, people improved this crepe to accommodate their tastes. This delicious snack is usually sold as a breakfast item at street market stalls, where each one takes only a few minutes to make. A very popular delicacy, the Chinese crepe’s popularity has spread beyond Tianjin, with subsequent versions introducing the various use of meat, vegetables, and different seasonings.