Taiwanese · Breakfast · Medium
Dan Bing (Taiwanese Egg Crepes)
0.0 (0 ratings)- Total
- 44 min
- Prep
- 20 min
- Serves
- 4
- Calories
- 275
Thin, chewy crepes wrap scallion eggs into tidy rolls, a Taiwanese breakfast with crisp patches outside and a savory soy dip alongside.
A thin batter makes Dan Bing (Taiwanese Egg Crepes) flexible enough to roll around the eggs without cracking. The crepe cooks first, then returns to the pan on top of a fresh layer of scallion egg.
A small nonstick skillet is useful for this Taiwanese breakfast. Keep the crepes pale and pliable during the first cook; they will pick up more color when the egg sets and the roll is turned.
Method
Whisk flour, cornstarch, water and salt until smooth. Rest for while mixing soy sauce, rice vinegar and sugar in a small dipping bowl.
Heat an 8-inch nonstick skillet over medium heat and brush with a little vegetable oil. Pour in one quarter of the batter, swirl thinly and cook for until the surface sets. Flip and cook for , then transfer to a plate.
Beat one egg with a quarter of the scallions. Add a little more oil to the skillet, pour in the egg and immediately lay the crepe on top. Cook for until the egg is fully set.
Flip egg-side up and roll with a spatula. Cook the seam side for until lightly crisp, then transfer to a board. Repeat with remaining batter, eggs, scallions and oil to make four rolls.
Cut the rolls into bite-size pieces and serve with the soy dipping sauce alongside.
Forkue tips
- Stir the batter before pouring each crepe; cornstarch settles to the bottom while you cook.
Storing and reheating
Refrigerate cooked rolls for up to 2 days. Reheat in a dry skillet over medium-low heat, turning until hot and lightly crisp; store the dipping sauce separately.
Made it?
Tap a star to rate it. It helps the next cook decide.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Photo: Unknown author, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)
Dan Bing (Taiwanese Egg Crepes): FAQ
Can I use a tortilla instead of making the crepe?
A thin flour tortilla is a quick substitute, but it gives a firmer, less chewy wrap. Warm it first so it bends around the egg without splitting.
Why does the egg separate from the crepe?
The crepe needs to land on the egg while the surface is still wet. If the egg has already set, the two layers will not bond well enough to roll together.
How do I store and reheat Dan Bing (Taiwanese Egg Crepes)?
Refrigerate cooked rolls for up to 2 days. Reheat in a dry skillet over medium-low heat, turning until hot and lightly crisp; store the dipping sauce separately.
How long does Dan Bing (Taiwanese Egg Crepes) take?
About 44 min in total: 20 min prep and 24 min cooking.
What do I need to make Dan Bing (Taiwanese Egg Crepes)?
The key ingredients are all-purpose flour, cornstarch, eggs, scallions, soy sauce and rice vinegar, plus pantry basics.
Any tips for Dan Bing (Taiwanese Egg Crepes)?
Stir the batter before pouring each crepe; cornstarch settles to the bottom while you cook.
