Instructions

1. Whisk 3/4 cup water, 3 tablespoons granulated sugar, 2 tablespoons plus 1 teaspoon all-purpose flour, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, and 2 teaspoons white miso paste together in a small saucepan until smooth. Bring to a simmer over medium-high heat, whisking constantly. Simmer, whisking constantly, for 30 seconds more to cook the floury taste out. Remove the saucepan from the heat and let cool.
2. Whisk 2 cups water, 1 cup mung bean flour, 1/2 cup all-purpose flour, and 3/4 teaspoon kosher salt together in a medium bowl until smooth.
3. Have all of the filling ingredients prepped and ready to go.
4. Heat a large 12-inch nonstick skillet over medium heat until hot. Coat lightly with cooking spray, then wipe out the excess with a paper towel.
5. Ladle 1/2 cup of the batter into the skillet. Quickly tilt and swirl the skillet so the batter covers the entire surface. Return the skillet to the heat and cook until the top is set and no longer shiny, about 15 seconds. If the batter sets before it reaches the edges, reduce the heat slightly before making the next crêpe.
6. Crack 1 large egg directly onto the center of the crêpe. Use a flexible spatula or the back of a spoon to break the yolk and spread the egg evenly over the surface; it does not need to be fully mixed. Immediately sprinkle the surface evenly with 1 tablespoon of the thinly sliced fresh cilantro, 1 tablespoon of the thinly sliced scallions, and 1/2 teaspoon of the black sesame seeds. Reduce the heat to medium-low and cook until the egg is set, about 30 seconds more.
7. Slide a flexible spatula under the crêpe to loosen. Using your hand or a second spatula to help, carefully flip the crêpe so the egg is facing down. Spread about 3 tablespoons of the sweet bean sauce evenly over the whole surface with a brush or the back of a spoon.
8. Imagine the round crêpe divided into three horizontal sections: top, middle, and bottom. Add about 2/3 cup wonton chips to one side of the middle section, along with any optional add-ins. Fold the top third down, then the bottom third up, like a letter. Fold the empty side over the filled side to close, then slide onto a plate.
9. Wipe out the skillet with a paper towel. Place it back over medium heat and repeat making the remaining jian bings; coat the skillet with cooking spray before each one.