Taiwanese Dan Bing Egg Crepe (古早味蛋餅)
Around the World in 80 Eggs, day 28
For this episode, I wanted to share this Taiwanese dan bing (蛋餅), 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!
Hey, I'm Verna!
About this recipe
Taiwanese dan bing (蛋餅), or egg crepes, are the ultimate breakfast comfort food in Taiwan. Picture a thin, chewy pancake layered with fluffy egg, rolled up into a savoury delight that’s perfect for grabbing on the go or enjoying at home with a cup of tea. It’s like the Taiwanese answer to an omelette but with a soft pancake twist.
Making this at home is easy and delicious. The best part? Dan bing is super versatile - you can keep it simple with just scallions for a classic taste, or jazz it up with extras like cheese, mayo, or even slices of ham or hot dogs for a fun, customisable twist. Once you've got the base recipe down, the possibilities are endless!
Whether you’re recreating fond memories of Taiwan’s bustling breakfast shops or simply looking for a new breakfast idea, this dan bing recipe will be a game-changer. Quick to whip up, satisfying, and endlessly adaptable, it’s the kind of dish that will become a staple in your kitchen.
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
- Start by mixing the flour, tapioca starch, salt, and water in a bowl until smooth and free of lumps. This gives the crepe that slightly chewy, bouncy texture you’ll love. Toss in some finely chopped spring onions, and give it a good stir to evenly combine.
- Whisk up one egg for each crepe you plan to make. This will be added to the crepe base later.
- Brush a frying pan lightly with oil and heat over medium. Give your batter a quick stir again to make sure it’s still well-mixed, then pour a ladle of it into the pan, swirling it out into a thin layer.
- Let it cook for about two minutes, then flip it over once the edges look set and it’s lightly golden. Remove the crepe from the pan to make space for the egg.
- Pour the whisked egg into the pan, spreading it out a little with a spatula. Just before the egg sets fully, place the crepe back on top, gently pressing it down so the egg sticks.
- Flip the crepe one last time, and now it’s time to get creative! Add cheese, ham, or any toppings you fancy. Then, gently roll up the crepe or fold it over. Repeat the process with the remaining batter and eggs.
- Slice the crepes into segments, and drizzle with soy sauce, sesame oil, or chilli oil. If you’re a fan of chewy textures (think mochi!), this is a must-try breakfast you’ll be coming back to again and again.
FAQs
1. What is Taiwanese danbing?
Taiwanese danbing (蛋餅) is a savoury egg crepe popular in Taiwan as a breakfast or snack. It’s made with a thin, pancake-like batter mixed with scallions and topped with egg, giving it a soft, chewy texture. It can be enjoyed plain or with fillings like cheese, ham, or a drizzle of soy sauce.
2. Can I make danbing gluten-free?
Yes, you can substitute the plain flour with a gluten-free flour blend. Just keep in mind that texture may vary slightly. Tapioca starch is naturally gluten-free and will help maintain the chewy texture.
3. What if I don’t have tapioca starch?
You can substitute tapioca starch with cornflour/cornstarch, though tapioca starch is recommended for the best chewy texture.
4. Do I need to use spring onions?
Spring onions (or scallions) add a nice savoury flavour to the danbing, but you can skip them or use other herbs like chives if you prefer.
5. What fillings work well with danbing?
Popular fillings include cheese, ham, and sometimes a little mayo for richness. You can also add a drizzle of sweet soy sauce, sesame oil, or chilli oil on top for extra flavour. Feel free to experiment with other fillings you enjoy!
6. How do I get the crepe thin enough?
Swirl the batter around the pan as soon as you pour it in to create a thin, even layer. The batter should be runny, similar to a crepe batter, so it spreads easily in the pan.
7. Can I make this recipe vegan?
Yes, you can try using a plant-based egg substitute or whisking together a mix of chickpea flour and water to replace the egg. The flavour will differ slightly, but it can still make a tasty savoury crepe!
8. What’s the best way to serve danbing?
Danbing is best served hot, fresh out of the pan. Slice it into segments and drizzle with sweet soy sauce, sesame oil, or chilli oil for an added kick. It’s perfect as a savoury breakfast or a snack!
Video demonstration
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