Flavorful fillings, egg, and a soft and chewy crepe make dan bing a must-try item! While the traditional version yields soft and chewy pancakes, you can also try making the less known crispy and flaky variety as well.
Dan bing (蛋餠) is a quick and easy breakfast and street food item popular in Taiwan. Here is a video you can watch of a street food vendor making this. Similar to a burrito, there are many different fillings and sauces that you can use to customize the pancake to your taste!
The traditional, and most popular, version of dan bing is a soft and chewy pancake with egg and scallions with various fillings rolled inside. Equal parts of flour and tapioca/potato starch are used to achieve the soft and chewy texture.
There is also a more modern version of dan bing which yields a flaky, crispy pancake with a soft interior. This type of Taiwanese egg crepe is aptly called 酥皮蛋餅 (su pi dan bing), where the word “su” translates to flaky. The steps to make the modernized pancake is very similar to making scallion pancakes; the only difference is the absence of chopped scallions in the crepe dough. Changing the dan bing recipe to use homemade scallion pancake with egg can quicken making this modern version significantly (while also doubling the scallion flavor). The egg scallion pancake can also have extra flavor with the spice in the pancake.
Lastly, as a sort of dan bing “hack,” you can also use a tortilla in place of the crepe dough. This way, you can make dan bing super quick since you only need to cook the egg part. Even though you don’t get the softness or flakiness of the other two versions, the tortilla still works great.
Try the different versions out and see which one you like best!
How to Make Dan Bing
First, beat the egg, chopped green onion, and salt together.
Making the Traditional Batter-Style Pancake (skip by using a tortilla or a scallion pancake)
In a bowl, add all of the batter ingredients and whisk until smooth. Lightly oil a nonstick pan and place over medium heat. Quickly mix the batter one more time before pouring it into the pan. Swirl the pan to cover it in an even layer of batter.
Cook the crepe until cooked through. Flip and cook the other side until the pancake is also cooked through and/or lightly browned. Remove the crepe from the pan.
Pour the beaten egg mixture into the pan and swirl into an even layer. Before the egg sets, place the cooked crepe/tortilla/scallion pancake on top of the egg.
Once the egg is fully cooked, flip the pancake over so that the egg side is facing upwards. Add your desired fillings and sauce on top of the pancake. Roll the pancake up, cut, and serve.
Fillings: You can choose to fill your egg crepes with whatever ingredients you would like. Some of the most common fillings are:
- ham, meat floss, bacon, spam, sesame seeds, lettuce, cheese, corn, tuna, etc.
Dan bing sauce: You can apply your choice of condiments on the pancake surface before rolling it up or eat the roll with a dipping sauce. Here are some of the options you can use:
- Sriracha, hoisin sauce, kewpie mayo (Japanese mayonnaise), Chinese sweet bean paste (tian mian jiang), ketchup, etc.
- A dipping sauce with soy sauce, chili oil, vinegar, and/or sesame oil, etc.
Once you roll the crepe up, you can let it pan fry with the seam on the bottom to help seal the dan bing in place and prevent it from opening it back up. This step also helps the pancake to have a crispier exterior.
Dan Bing, Taiwanese Egg Crepe 3 ways
Batter (Traditional Way)
- 20 g flour ~2.5 tbsp
- 10 g tapioca starch ~1 tbsp
- 4 tbsp water 60 mL
- pinch of salt
Batter (Shortcut Options, choose one)
- 1 tortilla
- 1 scallion pancake cooked, Note 1
- 1 egg
- 1 green onion chopped
- pinch of salt
- meat floss, spam, corn (see post above for more recommendations)
- tian mian jiang, hoisin, kewpie mayo, ketchup
- Beat the egg, green onion, and salt together.
Make the Batter-Style Pancake (or skip by using a tortilla or scallion pancake)
- In a bowl, add all of the batter ingredients and whisk until smooth.
- Lightly oil a nonstick pan and place over medium heat. Add the batter into the pan and swirl to cover the pan in an even layer.
- Cook the crepe for roughly 2 minutes, or until cooked through. Flip and cook the other side until the pancake is completely cooked through and/or lightly browned. Remove the crepe from the pan.
- Pour the beaten egg into the pan and swirl into an even layer. Before the egg sets, place the cooked crepe/tortilla/scallion pancake on top of the egg.
- Once the egg is fully cooked, flip the pancake over so that the egg side is facing upwards.
- Add your desired filling(s) and condiment(s) on top of the pancake.
- Roll the pancake up, cut, and serve with or without a dipping sauce.
- If you want to try using homemade scallion pancakes, check out my recipe here. You can omit the scallions to try making the flaky pancake skin, or simply follow the recipe for scallion pancakes.