Xiaobing (Beijing breakfast crepe) with plant-based bulgogi
The Culinary Institute of America · 7 min video
Read about plant-based meat in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- mung bean flour
- rice flour
- all-purpose flour
- eggs
- water
- green leaf lettuce
- wonton skins
- plant-based bulgogi beef
- scallions
- cilantro
- crispy shallots
- green onions
- black and white sesame seeds
- hoisin sauce
- sriracha
Fry the wonton skins until crispy.
Mix the mung bean flour, rice flour and all-purpose flour together so they do not clump when the liquid goes in; slowly add the water.
- 2 tbsp canola oil
- 2 tbsp kosher salt
Add the canola oil and kosher salt. Wrap and rest overnight in the walk-in cooler so the gluten develops and the batter is smooth and loose.
Preheat the pan well. Pour about four ounces of rested batter and spread it with a paddle, as for a French crepe.
Spreading the crepe and the egg
While the egg is still a little wet, add scallions and crispy shallots, then cilantro, hoisin and sriracha; the bottom keeps cooking and turns super crispy.
Toppings while the egg is wet
Add the protein and the crispy wontons, fold a little at the bottom to start, and fold it up with a long knife and the lettuce.