Dan Bing (Taiwanese Egg Crepe)
The Quirky Foodster Team
Ingredients
Method
- Whisk together flour, water, cornstarch, and salt until a smooth, thin, pourable batter forms, similar to a crepe batter. Let rest for 15 minutes.
- Heat a lightly oiled non-stick griddle or frying pan over medium heat.
- Pour a thin layer of batter into the pan, swirling to coat evenly, and cook for 1–2 minutes until the edges lift and the crepe is set but not browned.
- Flip the crepe and immediately crack an egg over the same side, spreading it slightly and sprinkling with chopped scallion.
- Once the egg is mostly set, about 1–2 minutes, flip the whole crepe-and-egg together so the egg side is down, and cook 30 seconds more.
- Drizzle with soy sauce and sweet soy sauce, then roll the crepe up tightly while still in the pan or on a cutting board.
- Slice into bite-sized pieces and serve warm, ideally with a side of soy milk.
Introduction: Dan bing is a beloved Taiwanese breakfast staple — a thin flour crepe cooked on a griddle, topped with a fried egg, and rolled up with a savoury sauce.
Cultural Background: Dan bing is a beloved Taiwanese breakfast staple — a thin flour crepe cooked on a griddle, topped with a fried egg, and rolled up with a savoury sauce. Sold from breakfast shops (danbing dian) across the island every morning, it’s a quick, affordable start to the day for students and office workers alike.
Tips: Letting the batter rest for at least 15 minutes helps it spread more smoothly and thinly on the griddle, giving a more delicate crepe.
Variations: Shredded cheese, ham, or corn can be added before rolling for a more filling version, popular at many breakfast shops.
Storage: Best eaten fresh and warm; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat briefly in a dry pan over medium heat for about 1 minute per side to warm through without becoming tough.
FAQs:
Q: Can I make the batter ahead of time?
A: Yes, it keeps refrigerated for up to 1 day; whisk well before using as it may separate slightly.
Q: Is dan bing vegetarian?
A: Yes, as written it’s vegetarian (though not vegan due to the egg).
Q: What sauce is traditionally used?
A: A sweet soy-based sauce, sometimes with a bit of chili sauce, is the classic drizzle for dan bing.
- All-purpose flour — 200 g (1⅔ cups)
- Water — 300 ml (1¼ cups)
- Cornstarch — 15 g (2 tbsp)
- Salt — a pinch
- Eggs — 4
- Vegetable oil — 30 ml (2 tbsp)
- Scallions, chopped — 3
- Soy sauce — 30 ml (2 tbsp)
- Sweet soy sauce or hoisin-style sauce, for drizzling — 30 ml (2 tbsp)
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