Jianbing with Salsa Macha

This is such a delicious Chinese breakfast wrap! There are many layers of flavours and textures at play. Our salsa macha plays a fantastic role here adding heat, flavour and crunchy peanuts that go beautifully well with the rest of the ingredients. Like with most of our recipes, this is just a way to make this dish but it can be easily tailored with other ingredients as well. We have been making this one often and we hope you give it a try. 



-1 cup flour

-1 egg

-¾ cup milk

-tbsp olive oil

-pinch of salt

-½ cup of water (or more if needed)

1 Mix all the ingredients really well until the batter is runny but on the thick side. This batter should be able to easily coat the pan where the crepes will be made. Add more flour or water if needed little by little. Set aside.


-2 cups white cabbage, sliced

-1 cup mushrooms, roughly chopped

-¼ cup spring onions, sliced

-3 tbsp Pickled Jalapeños La Costeña, finely diced

-handful of fresh coriander, roughly chopped

-1 tsp fresh ginger, finely grated

-1 tsp soy sauce or more to taste

-salt and pepper to taste

-vegetable oil

1 Add a light drizzle of vegetable oil to a pan and add the cabbage. Cook until it starts to soften. Add then the mushrooms, spring onions and jalapeños and stir all together. Add the ginger and soy sauce and incorporate well with the other ingredients and cook for 10 minutes.

2 Once the mushrooms are soft and cooked, add salt and pepper to taste. Reserve.



-salsa macha

-crepe batter

-cabbage filling

- fresh coriander, roughly chopped


-fresh jalapeño, thinly sliced (optional)

-sesame seeds (optional)

-vegetable oil

1 Keep all the ingredients at hand so the workflow is easy.

2 Heat up a large, non-stick pan on medium-low and brush a little bit of oil all over the surface. Once the pan is hot, pour a ladle of the crepe batter and move the pan around to coat it with the batter all the way to the edges. 

3 Once the crepe dries up, crack an egg on top of it and distribute it all over the crepe. Using chopsticks makes this very easy. Once the egg has been distributed, sprinkle over some fresh coriander, jalapeño slices, sesame seeds. You can choose to sprinkle one or all of them at once. 

4 Using a large spatula, flip the crepe so the egg side is now in contact with the pan. Add a spoonful of salsa macha and spread it over the crepe. Then add a good amount of the cabbage filling and very gently fold the crepe over the filling until closes. Don’t worry if it breaks, the next one should be easier and it will still be delicious. 

5 The ingredients should yield enough to make 5 to 6 jianbings.



  • Having all the ingredients ready to build the jianbings is key. 
  • Working with medium to low heat is best so the crepe or the egg doesn’t burn or overcook while we layer the ingredients. 
  • This is such a beautiful meal on its own! There’s so much flavour and many textures at play. 

To Serve

1 Slice the jianbings to bite-sized slices and serve with a side of more salsa macha. 


If you like Asian inspired recipes with delicious Mexican twists, we think you'll enjoy our Spicy Beef Stir Fry, Spring Rolls with Spicy Peanut Sauce or our really amazing Chicken Meatballs with Cilantro Jalapeno Sauce



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