EASY TAIWANESE EGG CREPE | Dan Bing 蛋餅 | How To Make

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free and offers a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while maintaining a good cooking flavor.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: tofu

Flaxseed is a vegan alternative and adds omega-3s.

In a mixing bowl, combine 1/4 cup all-purpose flour and 1 tablespoon cornstarch.

Add 1/2 cup water and whisk until there are no clumps. Let it sit for 5 minutes.

In another bowl, whisk 1 egg, add 1/4 cup corn, 1 tablespoon sesame oil, a pinch of salt, freshly cracked black pepper, and a pinch of freshly chopped scallion.

Add a little water to thin out the egg mixture and set aside.

Heat a non-stick induction pan and test if it's hot by adding a droplet of water.

Add 1 tablespoon of avocado oil to the hot pan.

Use a quarter cup measuring spoon to pour about 1.5 portions of the crepe mixture into the pan, tilting to spread evenly.

Cook for about 2 minutes until the bottom is crispy.

Prepare the sauce by mixing equal parts oyster sauce and sweet chili sauce, thinned with hot water.

Pour the egg filling mixture into the center of the crepe and rotate the pan to spread it out.

Cover with a lid and cook for another 2-3 minutes until the egg is set.

Fold the crepe into thirds and cook for another minute before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens