Ingredients

• 2 tablespoons millet flour
• 2 tablespoons soy milk
• 0.5 teaspoons vegetable oil
• 1 teaspoon water , if needed
• 1 tablespoon Chinese black bean sauce
• 1 teaspoon water
• 0.5 teaspoons Asian chile pepper sauce , or to taste
• 1 teaspoon water
• cooking spray
• 1 large egg , beaten
• 0.5 greens onion , sliced
• 1 tablespoon torn fresh cilantro leaves
• 2 whole crackers

Instructions

1. 1 Whisk millet flour, soy milk, and vegetable oil together in a bowl to make a batter with the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
2. 2 Mash black bean sauce in a small bowl with 1 teaspoon water to make it easy to spread. Mix hot chili sauce with 1 teaspoon of water in a separate small bowl. Set both sauces aside.
3. 3 Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour batter into the skillet, and spread evenly to make a thin crêpe; cook until firm, about 1 to 2 minutes. Pour egg evenly over crêpe; cook an additional 1 to 2 minutes, until egg is set. Sprinkle crêpe with green onion slices and cilantro leaves, pressing them firmly into cooked egg.
4. 4 Flip crêpe and spread with bean sauce and chili sauce. Place crackers in the center of crêpe, leaving about 1/4 inch of space between the two crackers. Flip top third of crêpe down over crackers; flip the bottom third up, and then fold the crêpe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

Nutrition per serving