Cancer Nutrition Consortium

Crispy Breakfast Bing

Takes . Serves 4.


  • 14 Wanton Wrappers
  • 2.26 fl oz Corn & Canola Oil
  • 8 Eggs Lightly beaten
  • ~1 cup Onions, Scallions Sliced
  • 2 tsp Black Sesame Seeds Dried
  • 4 Tbsp Hoisin Sauce Read-to-Serce
  • 1 cup Cilantro Leaves
  • 4 Tbsp Sriracha Sauce Optional
  • 1/2 cup Mung Bean Starch FOR BING BATTER
  • 1/2 cup All-Purpose Wheat Flour FOR BING BATTER
  • 3/4 cup Water FOR BING BATTER
  • 1/2 tsp Kosher Salt FOR BING BATTER


  1. Fry wonton wrappers in oil until crispy, 30-45 seconds
  2. Cool and break into 1" pieces
  3. Combine mung bean starch, all-purpose flour, water and kosher salt, whisk until smooth
  4. Spray a heated 10" or 12" skillet with cooking oil over medium heat
  5. Pour 1/4 of bing batter into the pan
  6. When edges of the batter start to curl up, spread 1/4 of the eggs over the crepe
  7. Top with 1/4 of the scallions and 1/4 of the black sesame seeds
  8. Cook for 2-3 minutes and flip over
  9. Spread hoisin over the crepe and add sriracha if desired
  10. Top with 1/4 of the crisped wontons + and 1/4 of the cilantro leaves
  11. Fold half and serve

Nutrition Info

Calories: 189

Total Fat: 6.5g

Saturated Fat: 1.9g

Sodium: 399mg

Total Carbohydrate: 23.2g

Dietary Fiber: 1.1g

Sugar: 1.1g

Protein: 9.2g

Posted on: February 10, 2015

By: Ronald DeSantis, Master Chef

Culinary NXT

Ron DeSantis is the founder of Culinary NXT, a food service advisory practice, and is one of only 68 certified master chefs.