Jian Bing, Beijing Style (Chinese Breakfast Burrito) - cooking recipe

Ingredients

1 1/4 cups all-purpose flour
1 1/2 tablespoons oil
1/2 cup milk
1/2 cup water
4 small green onions, sliced thin
8 teaspoons cilantro, chopped
1/2 cup hoisin sauce
1/2 cup mild Chinese chili sauce
1/2 cup sweet bean paste (tian mian jiang) (optional)
4 eggs, small, medium
1 cup water
2 crispy bread crackers (You Tiao or Chinese Crullers, you should be able to buy these at any major Asian grocery store that )

Preparation

To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and 1/2 cup water together until smooth.
In a small pan, add 1/2 teaspoon oil, and heat on medium. Add the sliced green onions to the pan. Fry for about 30 seconds, then add the Hoisin sauce and chili sauce. Cook for 1 minute. Add 1/2 cup water, and stir. Set aside for later use.
Using a folded paper towel, coat the bottom of a large skillet or hot plate with 1/2 teaspoon of oil to prevent sticking. Heat on medium high heat, wait until the pan is heated. Stir the crepe batter again, and pour 1/4 cup of it into the pan. Using a large rectangular spatula, spread into a 8 inch by 12 inch thin layer. Cook for about 30 seconds.
Beat an egg in a small bowl and pour on top of the crepe. Spread the egg evenly on the top of the crepe using a the back of a spoon. Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over.
Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up.
Using the back of a spoon spread 1/4 of the sauces and green onion mixture evenly onto the egg surface. Evenly spread two teaspoons of the chopped cilantro over the egg/crepe.
Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe.
Fold both sides of the egg/crepe over the YouTiao/ Chinese Cruller. Crease the Jian Bing in the center with a spatula, and fold in half. Fold a paper towel in half, and use it to hold the Jian Bing as you eat it.
Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.