Shandong Jianbing (Savory Chinese Crepe)

In a large bowl, whisk together all-purpose flour, millet flour, sweet potato starch, and salt. Gradually add water, stirring until a smooth, thin batter forms. Let it rest for 10 minutes.

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

Pour about 1/4 cup of batter onto the griddle and quickly spread it into a thin circle using a spatula or the back of a spoon.

Crack an egg on top of the crepe and spread it evenly with a spatula. Sprinkle with chopped spring onions and a few pieces of roasted chestnuts.

Cook for 1-2 minutes until the egg is set and the bottom is golden. Flip the crepe carefully and cook for another minute.

Brush the crepe with sweet bean sauce and chili sauce (if using). Sprinkle with cilantro and add a piece of youtiao if desired.

Roll up the crepe tightly and cut in half. Repeat with remaining batter and fillings.

Serve hot and enjoy the autumn flavors!