Lentil Jian Bing

Directions

1. Create a batter by combining flour, soy milk, and oil in a mixing bowl. It should be a consistency similar to a crepe batter or heavy cream.
2. In one small mixing bowl, thin out black bean sauce with 3 Tbsp (45 mL) water. In another small mixing bowl, thin out sambal olek with 3 Tbsp (45 mL) water.
3. Heat either a plancha or in a non-stick skillet to medium-low heat. Pour batter 2 oz (60 mL) at a time and form a thin pancake shape. Cook for 2 minutes, until it sets, and then crack and scramble an egg over the top of it. Cook for an additional 2 minutes to set the egg.
4. Sprinkle ½ Tbsp (7 mL) sesame seeds, 1 Tbsp (15 mL) green onions, and 2 tsp (10 mL) cilantro onto the crepe and press them into the egg.
5. Flip crepe and brush it with bean sauce and chili sauce. Place rice cracker in the center with 2 oz (60 g) each of beef and lentils.
6. Fold crepe closed on the fillings like an envelope and then half on itself. Should resemble a neat little stuffed package. Serve hot and with additional sauce on the side.