Taiwanese Danbing
Around the World in 80 Eggs, day 28
For this episode, I wanted to share this Taiwanese danbing, aka egg crepe that I had whilst travelling around Taiwan. It's typical to find these are breakfast times at little stalls and it's a classic Taiwanese breakfast.
These aren't just any egg crepes, the texture of these is quite unique due to the use of tapioca starch (which you can sub with cornstarch/cornflour). The outer layer is ever so slightly crispy as that's one of the key characteristics of incorporating a starch into a pancake batter, and the inner texture is chewy, resembling the texture of a mochi. It’s so good and really easy to make too so you should definitely try this for yourself!
Ingredients
- 2 eggs
- 75g (1/2 cup) plain flour
- 2 tbsp tapioca starch or substitute with cornflour/cornstarch
- 220ml(1 cup) water, room temperature
- 1/2 tsp salt
- Handful of spring onions, finely chopped
Optional: cheese singles, chopped ham, mayo
Serve with a drizzle of
- sweet soy sauce (or light soy sauce)
- sesame oil
- chilli oil
Pair it with
Instructions
Watch the video demonstration for full instructions!
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
