Chinese street crêpe with egg (Jianbing)

1. Whisk the flour with the water and salt into a smooth, thin batter and leave to rest for 10 minutes.

2. Slice the spring onions and roughly chop the coriander. Fry the wonton wrappers in 1 cm of hot oil in a smaller pan for 20-30 seconds until crisp, then drain on kitchen paper.

3. Grease a large frying pan with a little oil over medium heat, pour in a quarter of the batter and spread it thinly; cook for 1 minute until the top has set.

4. Crack an egg on top, spread it over the crêpe and sprinkle with spring onion, coriander and sesame seeds; when the egg has set, flip it over.

5. Brush the crêpe with hoisin sauce and a little chilli oil, put two crisp wonton wrappers in the middle and fold the sides over.

6. Make 3 more crêpes in the same way with the remaining batter and serve immediately, piping hot.

Tip: One of the most popular breakfasts of northern China, made by street vendors on huge round griddles. The crunchy part is originally a fried dough sheet (baocui) – wonton wrappers are a simple homemade equivalent.