Chocolate Sweet Rice Crepes (Jianbing Style)

A thin rice crepe that cracks under the bite, revealing a soft heart where egg and melted chocolate mingle. Warm steam releases cocoa aromas as soon as the crust breaks.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 517
• Protein: 16 g
• Carbs: 65 g
• Fat: 21 g

Ingredients

• 200 g Rice flour ( sifted )
• 300 ml Whole milk
• 2 tbsp White sugar
• 4 piece Egg ( fresh )
• 20 g Minimum butter sweet
• 80 g Dark chocolate ( finely chopped )
• 4 piece Baocui (crispy cracker) ( whole or slightly broken )

Instructions

1. Batter preparation

   In a mixing bowl, combine the rice flour, sugar, and whole milk. Whisk vigorously until the batter is perfectly smooth and coats the spoon without any lumps.

2. Cooking the base

   Heat a non-stick pan with a knob of butter. Pour a ladle of batter and spread it immediately into a very thin disk. The batter should start to whiten and set.

3. Adding the egg

   Crack an egg directly onto the crepe. Using a spatula, spread the yolk and white over the entire surface. The egg will cook on contact with the batter and brown slightly.

4. Filling and folding

   Delicately flip the crepe. Place the chopped dark chocolate in the center and add a Baocui cracker on top. As soon as it starts to shine and melt, fold the crepe into thirds or quarters to trap the crunch. The crust should be very crispy.

Chef's tips

• The pan must be very hot before pouring the batter to get those brittle edges.
• Spread the egg quickly: it needs to bond the filling to the batter before setting completely.
• Chop the chocolate with a knife rather than using chips for a more even melt.

Storage

Eat immediately. Rice flour loses its crispness and hardens as it cools.