Dan Bing (Taiwanese Egg Crepe)

1. 1

   Mix the bread flour and corn starch together in a small mixing bowl. Add the water and a pinch of salt and mix well. Let the batter rest for about 10 minutes while you assemble the rest of the ingredients.

2. 2

   For each crepe, beat 1 egg with 1/4 teaspoon of sesame oil, 1 tablespoon of water, a pinch of salt, and a heaping tablespoon of chopped scallions.

3. 3

   Start heating a non-stick pan on medium heat and lightly oil. Once the pan is hot, stir the batter again (it may have separated slightly) and add a third of the batter (about 1/2 cup) to the pan. Swirl the pan around to coat the bottom with a thin layer. Cook the crepe until the top is set and the edges pull easily away from the pan. Flip the crepe onto a plate and slide the crepe back onto the pan, cooked side up.

4. 4

   Pour the egg mixture on top of the crepe, and carefully spread it out with a spatula. Try not to have any of the egg go over the edge of the crepe if possible.

5. 5

   Continue cooking until the egg is mostly set and then flip (the crepe will be sturdy enough to flip with a spatula now). Cook for 10-20 seconds and then flip the crepe egg side up onto a plate or cutting board.

6. 6

   Quickly roll the crepe into a long, rectangular roll. Cut into sections and serve hot with soy paste and/or sweet chili sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.