Step 1: Prepare the batter and fillings

1. Whisk together your millet flour and mung bean flour into a bowl so they are well mixed.
2. Next, stir in your soy milk and coconut oil to begin to create your paste, then set aside.
3. In a separate bowl, fold in your chili flakes to the softened cream cheese, then set it aside as well.

Step 2: Cooking your jianbing

1. Slightly grease a 12″ non-stick pan with a bit of sesame oil, and lower your pan heat down to a low heat. Be sure to wipe off any excess oil with a paper towel before you begin.
2. Pour in half of your batter into the pan, then swirl the pan around to coat the bottom of the pan evenly with batter. Cook over your low heat for two minutes.
3. Add your egg on top of your batter and spread it evenly over the crepe with a flat spoon or spatula, then continue to cook your jianbing for about a minute.
4. As your jianbing is cooking, sprinkle in your scallions and cilantro onto the crepe as the egg continues to set.
5. Once the egg has set, loosen the edges of the crepe from the pan with a spatula then flip your crepe over.

Step 3: Add your jianbing fillings

1. Start by spreading the cream cheese and chilli flake mixture in the center of the crepe, then layer the ham slices over top of the cream cheese.
2. Next up, drizzle about a tablespoon of plum sauce on top of the ham, then sprinkle in the chopped peanuts and more of your chopped herbs if you have some.
3. Finally, start to fold your crepe. Take two opposite sides and fold them into the center, then fold the other two edges over top into the center as well. If you want, you can flip your jianbing can seal the folded edges together with a little bit of heat.
4. Take your jianbing out of the pan, cut in half and serve. Enjoy!