Healthy Taiwanese Breakfast Crepes - Dan Bing ! | Gluten-Free !

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.

Whisk together 8 tablespoons of cassava flour, tapioca starch, and 1 cup of coconut milk until well combined and smooth with no lumps.

In a separate bowl, whisk together 4-5 eggs, a little bit of coconut milk, pepper, and chopped scallions.

Heat about 1 tablespoon of avocado oil in a 12-inch cast iron skillet over medium heat.

Once the oil is hot, swirl it around to coat the skillet evenly.

Pour about 4-5 tablespoons of the egg mixture into the skillet, spreading it out to cover the surface.

If desired, add a piece of prosciutto on top of the egg mixture.

Cook for about 5-10 seconds until the edges start to set, then gently press down on the crepe.

After another 5 seconds, flip the crepe carefully and cook for a few more seconds until golden.

Remove the crepe from the skillet and let it cool slightly before rolling it up.

Optionally, add shredded carrots or leafy greens before rolling for added nutrition.

Slice the rolled crepes and serve with your choice of dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens