Chocolate Sweet Rice Crepes (Jianbing Style)
Ingredients
- 200 gRice flour (sifted)
- 300 mlWhole milk
- 2 tbspWhite sugar
- 4 pcEgg (fresh)
- 20 gUnsalted butter
- 80 gDark chocolate (finely chopped)
- 4 pcBaocui (crispy cracker) (whole or slightly broken)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Rice flour loses its crispness and hardens as it cools.
