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Chinese Peanut Crepe
Lunch • Singapore
How to Make Chinese Peanut Crepe (Traditional & Healthy Version)
Chinese Peanut Crepe, locally known as 'Ban Jian Kueh' or 'Min Jiang Kueh', is a beloved snack found in many Singapore kopitiams and hawker centres. This crepe is a testament to Singapore’s vibrant fusion food culture, where Chinese culinary roots blend seamlessly with local flavors. Typically eaten during breakfast or as a light lunch, the crepe features a thin, fluffy pancake filled with crunchy roasted peanuts and a hint of sugar, delivering both texture and taste. Its simplicity and comforting flavors make it a favorite among Singaporeans of all ages. The origins of Chinese Peanut Crepe trace back to traditional Chinese street food, but the Singaporean version has evolved to incorporate healthier ingredients and modern twists. Hawkers often serve it warm, folded in half, with a generous layer of peanut filling that adds both protein and flavor. As Singapore embraces a health-conscious lifestyle, many stalls now offer lighter versions using wholemeal flour and less sugar. This recipe is designed to be both authentic and mindful of calorie intake, making it suitable for vegetarians and those tracking their macros. With its delightful balance of sweet and nutty flavors, Chinese Peanut Crepe is a quintessential Singaporean treat that’s perfect for a midday snack.
Ingredients(for 1 medium-sized crepe per person)
- 1 cup Wholemeal flour (healthier alternative to plain flour)
- 1/2 teaspoon Baking powder
- 1 Egg
- 3/4 cup Low-fat milk (can use soy milk for vegan version)
- 2 tablespoons Sugar (use brown sugar for more nutrients)
- 1/2 cup Roasted peanuts (crushed; 'kacang' in Malay)
- 1/4 teaspoon Salt
- 1 tablespoon Oil (can use vegetable or coconut oil)
- 1 teaspoon Butter (for greasing, optional for vegan version) - optional
- 1 tablespoon Sesame seeds (optional, for extra crunch) - optional
Instructions
- 1
Combine wholemeal flour, baking powder, salt, and sugar in a mixing bowl.
5 minutes
Sift flour for a lighter, fluffier crepe.
- 2
Add egg and low-fat milk to the dry ingredients. Mix until you get a smooth, lump-free batter.
5 minutes
Do not overmix; gentle stirring ensures a tender crepe.
- 3
Let the batter rest for 10 minutes to allow the flour to hydrate and baking powder to activate.
10 minutes
Resting improves crepe texture and prevents dryness.
- 4
Heat a non-stick pan over medium heat. Lightly grease with oil or butter.
2 minutes
Use a paper towel to evenly spread the oil for a thin layer.
Why This Dish is Healthy
By replacing refined flour with wholemeal flour and reducing sugar, this crepe becomes a healthier option, fitting well into calorie-conscious diets. The use of roasted peanuts adds protein and keeps you fuller for longer, while low-fat milk and minimal oil help control overall fat content. It’s a balanced snack that supports sustained energy levels, making it ideal for lunch or a midday boost without excessive calories.
This Chinese Peanut Crepe recipe uses wholemeal flour for added fiber and micronutrients, making it more nutritious than the traditional white flour version. Roasted peanuts provide healthy fats, plant-based protein, and magnesium, while eggs contribute protein and essential vitamins. Using low-fat milk reduces calorie and saturated fat content. The crepe is vegetarian-friendly and can be adapted for vegans by substituting egg and milk with plant-based alternatives. Sesame seeds offer additional calcium and antioxidants.
Pro Tips
- 💡Tip 1: Crush peanuts just before use for maximum freshness and aroma.
- 💡Tip 2: Let the batter rest to achieve the perfect fluffy crepe.
- 💡Tip 3: Use a non-stick pan and low heat to prevent burning and ensure even cooking.
Storage & Serving
Store leftover crepes in an airtight container at room temperature for up to 1 day. Reheat in a dry pan to restore crispness. Filling may soften over time.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
