Preparation:   

Preparation time: 15 mins

Cooking time: 5 mins

Serving: 1

Ingredients:

• 2 tablespoons millet flour
• 2 tablespoons soy milk
• ½ teaspoon vegetable oil
• 1 teaspoon water, if needed
• 1 tablespoon Chinese black bean sauce
• 1 teaspoon water
• ½ teaspoon Asian chile pepper sauce, or to taste
• 1 teaspoon water
• Cooking spray
• 1 egg, beaten
• ½ green onion, sliced
• 1 tablespoon torn fresh cilantro leaves
• 2 whole crackers

Instructions:

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. 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. 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. 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.