Shandong Jianbing (Savory Chinese Crepe)

In a mixing bowl, whisk together the all-purpose flour, millet flour, and salt. Gradually add water while whisking until you have a thin, pourable batter. Let it rest for 10 minutes.

Heat a non-stick skillet or crepe pan over medium heat. Lightly brush with vegetable oil.

Pour about 1/4 cup of batter into the center of the pan and quickly spread it into a thin circle using the back of a spoon or a crepe spreader.

Cook for 1-2 minutes until the edges start to lift and the bottom is set. Crack one egg on top and spread it evenly over the crepe with a spatula.

Sprinkle with chopped scallions and cilantro. Cook for another minute until the egg is mostly set.

Flip the crepe carefully and cook for 30 seconds to set the egg. Brush with sweet bean sauce and chili sauce if using.

If desired, place a crispy dough stick or cracker in the center. Fold the crepe in half, then fold again into a roll. Remove from pan and repeat with remaining batter.

Serve hot, wrapped in paper or on a plate. Enjoy as a breakfast or snack.