Griddle Jianbing-Style Egg Crepes with Ginger Pork, Crispy Wonton Crunch and Chili-Hoisin
Mix a thin flour batter and a ginger-soy pork mixture, then cook on a medium camp griddle. Brown the pork to 160°F, crisp wonton wrappers in oil, then spread each crepe thin, crack an egg on top, flip, sauce, fill and fold. Plan about 55 minutes total for 4 hungry campers.
Jianbing is a Chinese street-food breakfast made on a big flat griddle. A thin crepe is spread out, an egg is cracked right onto it, and it is folded around something crunchy, a savory sauce and fresh herbs. A camp griddle is the perfect tool for it.
This version is built for camp. The batter is mixed in a bottle, the pork is seasoned at home, and the crunch comes from wonton wrappers fried right on the griddle. It takes a little practice spreading the first crepe. By the third one you will be doing it without thinking.
Griddle Jianbing-Style Egg Crepes with Ginger Pork, Crispy Wonton Crunch and Chili-Hoisin
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium flame
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Some water
- A few dishes
- Prep ahead
Ingredients
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