Jian Bing

1. Place all dry crepe ingredients into a med sized bowl. Whisk. Add in water and whisk to form a batter. A few lumps are ok. Add in oil and whisk to just combine.

2. Heat a non-stick pan and spoon in a ladle of batter, or just enough to coat the pan with a thin layer of batter. Keep the heat on low.

3. When the batter just turns opaque, crack an egg onto the crepe. Using a spoon, spread the egg to cover the crepe.

4. Sprinkle on spring onions and sesame seeds.

5. Flip the crepe over. Dollop on <1T hoisin sauce and <1T sambal oelek. Smear to cover the crepe with this sauce mix.

6. Place 2 slices of ham of choice down the centre of the crepe, leaving a gap in the middle to allow for a fold.

7. Place a crispy wonton wrapper on each piece of ham.

8. Fold one edge of the crepe in to cover. Fold the opposite parallel edge of the crepe in to cover. Now fold the crepe in half, along the gap you created between your ham/wonton wrappers.

9. Remove the crepe from the pan and slice in half. Enjoy