Taiwanese Egg Crepe (Dan Bing)
A Taiwanese breakfast staple! A crispy-chewy crepe wrapped around fluffy eggs, drizzled with sweet soy sauce. The perfect way to start your day.
Prep Time
10 min
Cook Time
8 min
Difficulty
Easy
Servings
2 servings
Allergen Warning
This recipe contains: Gluten, Eggs
Ingredients (8 items)
- All-purpose flour100 g
- Tapioca starch20 g
- Water150 ml
- Eggs3 pcs
- Chopped scallions3 tbsp
- Salt0 ½ tsp
- Cooking oil2 tbsp
- Thick soy sauce paste1 tbsp
Instructions
- 1
Sift flour and tapioca starch. Mix with water and salt into a smooth batter. Rest for 10 minutes.
- 2
Beat eggs and mix with chopped scallions.
- 3
Heat an oiled pan and pour in the batter, swirling to form a thin crepe.
The thinner the crepe, the crispier the result.
- 4
When the surface starts to set, pour the egg mixture on top.
- 5
Once the egg is half-set, roll up the crepe.
Work quickly so the egg distributes evenly.
- 6
Continue cooking until both sides are golden. Cut into pieces and drizzle with soy sauce paste.
Voice Guide
Step 1 / 6
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
FAQ
How do I keep the egg crepe wrapper from tearing?▾
Let the batter rest for at least 30 minutes so the flour fully hydrates. Cook over medium-low heat, and wait until the edges lift before flipping. Don't spread it too thin.
What flour should I use for the wrapper?▾
All-purpose flour mixed with tapioca starch (about 3:1 ratio) is most common. You can also use pure all-purpose flour with a pinch of salt for elasticity.
What sauce goes with dan bing?▾
The classic is thick soy sauce paste with chili sauce. Some people add sweet chili sauce or ketchup. Customize to your taste!
