Dan BingTaiwanese Egg Crepe

Name: Dan Bing (Taiwanese Egg Crepe)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Taiwan
Ingredients: 250 g All-Purpose Flour; 350 ml Water; 5 g Salt; 4 pcs Egg (lightly beaten); 80 g Scallion (finely chopped); 40 ml Vegetable Oil; 25 ml Soy Sauce; 10 ml Rice Vinegar; 8 g White Sugar; 10 ml Sesame Oil

A thin savory breakfast crepe layered with egg and scallions, then folded or rolled while still hot. It is simple, comforting, and often served with a light soy-based dipping sauce.

Prep

15m

Cook

20m

Serves

Estimated

Nutrition

Per serving

425kcal

Calories

13g

Protein

18g

Fat

52g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

250g
All-Purpose Flour
350ml
Water
5g
Salt

Crepe

4pcs
Egg (lightly beaten)
80g
Scallion (finely chopped)
40ml
Vegetable Oil

Dip

25ml
Soy Sauce
10ml
Rice Vinegar
8g
White Sugar
10ml
Sesame Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Whisk the all-purpose flour, water, and salt until smooth and pourable.
02
Stir together the soy sauce, rice vinegar, white sugar, and sesame oil until combined.
03
Brush a nonstick pan lightly with vegetable oil and heat over medium heat.
04
Pour in enough batter to make a thin round crepe and swirl the pan to spread it evenly.
05
When the surface begins to set, pour a thin layer of the beaten eggs over the crepe and spread it quickly.
06
Scatter over the scallion and cook until the egg layer is set and the underside is lightly golden.
07
Fold or roll the crepe and cook briefly to help it hold its shape.
08
Slice and serve hot with the dip.

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