Crepe:

1. In a large container, or mixing bowl, add the milk, water, and salt then slowly whisk in the flour fully incorporated and no large lumps remain. Next, use a stick blender to blend the mixture until completely smooth, about 1-2 minutes. Finally, add the eggs and blend until fully homogeneous. Alternatively, you can complete the entire mixing process by hand, making sure to whisk thoroughly. If the batter appears too thin, whisk in additional flour 1 tablespoon at a time until it reaches the consistency of heavy cream. Cover and refrigerate while you prepare the rest of the ingredients.

Homestyle Bing Sauce:

1. In a small mixing bowl, add the hoisin, bean paste, sesame oil, and water then mix together until smooth. Stir in the chili crisp, if using.

Crispy Wontons:

1. Heat the neutral oil to 350°F (177°C) in a large heavy-bottomed pot, making sure not to fill the pot beyond halfway full with oil. Fry the halved wrappers a few at a time, making sure not to overcrowd the pot, for 20-30 seconds, or until the underside is lightly golden. During this process, use tongs, or chopsticks, to keep the wrappers flat and prevent them from folding onto themselves. Flip, then fry until golden brown, about 45–60 seconds more.
2. Transfer to a wire rack set over a baking sheet and let cool completely before using in assembly.

Chinese Sausage:

1. Add the sliced sausage to a large cold frying pan. Set over medium heat and sauté, tossing occasionally, about 2–3 minutes, or until lightly crisped and most of the fat has rendered. Drain off the excess fat and reserve for assembly.

Assembly:

1. Heat a large 15” (38 cm) skillet over medium to medium-high heat, and, once hot, use a paper towel to spread a thin layer of neutral oil across the entire cooking surface *see Notes*. Ladle 6 oz (170g) of batter onto the center of your pan then use a crepe spreader *see Notes* in a twisting motion to spread the batter into a thin, round, even layer.
2. Crack two eggs onto the crepe then immediately break them up with the spreader and spread them evenly across the entire surface of the crepe. Cook until the egg has mostly set, about 30 seconds, then use a spatula to carefully flip the crepe to the egg side. Cook briefly, about 10 seconds, just long enough to finish cooking the egg. Flip back to the original side. 
3. Spread about 1 tablespoon of sauce over the now cooked egg in a thin and even layer. Next, in a thin even line, sprinkle the green onions and cilantro horizontally across the center of the crepe. Then, leaving a small gap in the very center of the crepe, lay across 5–6 pieces of pickled mustard root, 10–12 pieces of cucumber, and a small handful of the seared sausages. Finally, make two stacks of two crispy wontons each and place them below the fillings, one stack on either side of the vertical centerline.
4. Grab the bottom edge of the crepe and wrap it up and over the wontons. Fold over the fillings and continue folding the jianbing upward until you reach the top of the crepe. Cut the jianbing in half where you left a gap in the fillings. Repeat with the remaining ingredients. Serve and enjoy.

*Notes:

• For our jianbing, we used a 15” (38 cm) cast iron skillet — this is the ideal size and material for traditional jianbing. However, you can also make this recipe using a 12” (30 cm) nonstick or cast iron skillet. You will need to use 4 oz (114g) of batter and decrease the amount of fillings proportionally.
• Alternatively, you can tilt the pan to spread the batter into a thin circle, but the crepe may not be perfectly even.