This Shanghai-inspired breakfast pancake combines savoury flavours with crispy textures, making it a delightful choice for a leisurely weekend breakfast or brunch. Enjoy the interplay of crispy wonton wrappers, tender crepes and sunny-side up eggs, all enhanced by the spicy kick of chilli and the freshness of spring onions.
Ingredients:
- Sunflower oil, for frying
- 6 Wonton wrappers
- 6 free-range eggs
- 2 tbsp hoisin sauce, plus extra to serve (optional)
- 1 long red chilli, seeded and chopped
- 3 spring onions, thinly sliced
For the crepes:
- 1 cup (150g) plain flour
- 300ml milk
- 1 large (70g) egg
- 40g unsalted butter, melted, plus extra for brushing (or use oil spray)
Method:
In a large mixing bowl, whisk together the plain flour, milk, egg and melted butter until smooth and well combined. Set aside.
Cut each wonton wrapper into a round shape, slightly larger than the size of a fried egg.
Heat the sunflower oil in a frying pan over a medium heat. Fry the wonton wrappers until golden and crispy. Drain on kitchen paper and set aside.
Heat a non-stick frying pan over a medium heat. Brush with a little melted butter or spray with oil. Pour a small ladle of the crepe batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges begin to rise and the base is golden brown. Turn and cook the other side for a further 1-2 minutes. Remove from the pan and repeat with the rest of the batter.
In the same pan, cook the eggs sunny-side up or as desired.
Place a deep-fried wonton wrapper on a serving platter. Spread a thin layer of hoisin sauce (if using) on top. Top with a crepe and place a cooked egg on top.
Sprinkle the chopped red chilli and sliced spring onions over the egg. Optionally, drizzle more hoisin sauce over the top.
Serve warm and enjoy immediately.
