Taiwanese Egg Pancake Roll ♥ (蛋餅) Dàn bǐng

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

ham

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is lower in fat.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Preheat a non-stick pan over medium heat.

Add 1 tablespoon of oil to the pan.

Pan fry the green onion pancake for 2 to 3 minutes on each side until just cooked and lightly browned.

Remove the pancake and set aside on a plate.

In a small bowl, beat together 2 eggs and 1 tablespoon of water until combined.

Add some oil to the same non-stick pan used earlier.

Pour the egg mixture into the pan and swirl to spread into a crepe shape.

Incorporate some chopped green onions and salt and pepper to taste into the egg mixture.

After about 15 seconds, gently place the pancake over the egg.

Let it cook for another minute or so until done, then flip it so the egg is facing up.

Turn off the heat and carefully roll the pancake into a tube shape.

Transfer the rolled pancake to a cutting board and cut into smaller pieces.

Top with light soy sauce and more green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary