DAN BING TAIWANESE EGG CREPES #egg #eggrecipe #breakfast #streetfood #crepe #crepes #taiwanfood

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives offer a similar flavor with fewer calories.

Start with 1/2 cup of flour in a mixing bowl.

Add 1 cup of water and 1/2 teaspoon of salt to the flour.

Whisk together until blended completely and let it rest to fully hydrate.

Prepare the filling by mixing in 1 teaspoon of black pepper and chopped scallions into the batter.

Heat a 10 to 12 inch non-stick frying pan and melt some butter in it.

Wipe out any excess butter with a paper towel.

Turn the heat down to medium low to prevent burning the crepe.

Stir the batter to reincorporate it, then pour enough batter to cover the bottom of the pan, swirling it around to distribute evenly.

Cook the crepe for about 2 minutes or until it looks set and lightly golden.

Optionally, flip the crepe over to cook the other side for another 2 minutes.

Add about 1/4 of the egg mixture on top of the crepe, allowing it to cover the surface.

Cook for another 2 minutes, optionally flipping it back over to crisp the egg side.

Roll the crepe into a cigar shape and cook on each side for about 2 minutes until crispy.

Repeat the process for all remaining batter, wiping out the pan and adding butter as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens