Dan Bing, Taiwanese Egg Crepe 3 ways
Flavorful fillings, egg, and a soft and chewy crepe makes 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.
Servings: 1 pancake
Calories: 200kcal
Ingredients
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
Egg
- 1 egg
- 1 green onion chopped
- pinch of salt
Fillings
- meat floss, spam, corn (see post above for more recommendations)
Condiments
- tian mian jiang, hoisin, kewpie mayo, ketchup
Instructions
- 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.
Assemble:
- 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.
Notes
- 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.