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Chinese Potato Crêpes (Jian Bing)🥔

Crispy Chinese-style potato crêpes made with shaved potatoes, layered with egg, sesame, blooming sausages, and fresh lettuce. A simple street-food inspired dish with crunchy edges and a soft centre.
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Course: Breakfast, Main Course, Side Dish
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 1
Calories: 1143kcal
Ingredients Instructions Video Notes Nutrition

Ingredients

  • 1 medium potato about 250g, peeled
  • 1 egg
  • 2 sausages
  • 1 lettuce leaf
  • 2 tbsp oil for potato pancake
  • 1 tbsp oil for frying sausages
  • 2 tsp black sesame seeds
  • 1 tbsp sriracha sauce or any sauce you like

Instructions

  • Prepare the potato base: Add 2tbsp oil into a pan and spread evenly over the base on low heat. Peel 1 medium potato (250g) and use a peeler to shave thin slices directly into the pan, layering and slightly overlapping to form a full pancake shape.
  • Cook the potato pancake slowly: Cook on low heat for 3–5 minutes until the potato slices soften and bond together into one piece, and the bottom becomes lightly golden.
  • Add and spread the egg: Crack 1 egg onto the pancake and spread evenly across the surface. Cook until mostly set, then sprinkle 1tsp black sesame seeds evenly on top.
  • Flip and finish cooking: Flip the pancake and cook for 1 minute until the egg is fully set and the bottom is golden. Sprinkle another 1tsp black sesame seeds and transfer to a plate.
  • Prepare the blooming sausages: Take 2 sausages and insert a skewer through the centre or place between chopsticks. Cut shallow diagonal lines at a 45° angle along each sausage (5mm–1cm apart). Rotate 60° and repeat twice more until each sausage has three sets of cuts.
  • Fry the sausages: Heat 1tbsp oil in a pan over medium heat. Cook sausages for 3–5 minutes, turning occasionally, until crispy and opened into a blooming shape.
  • Assemble the pancake: Place the potato pancake on a plate. Add 1 lettuce leaf and the 2 sausages. Drizzle 1tbsp sriracha sauce evenly on top. Serve folded or open.

Notes

  • Slice potatoes thinly: Thin slices help the pancake bind together and create a crisp, even texture.
  • Use low heat: Cooking slowly ensures the potato softens properly without burning.
  • Use chopsticks as a guide: This helps control how deep you cut the sausages.
  • Customise your filling: Add cheese, extra sauce, or even a fried egg for a richer version.

Nutrition

Calories: 1143kcal | Carbohydrates: 39g | Protein: 37g | Fat: 94g | Saturated Fat: 20g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 49g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1507mg | Potassium: 1463mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2168IU | Vitamin C: 57mg | Calcium: 114mg | Iron: 5mg

Video