Dan Bing (Taiwanese Egg Crepes)
Author Frankie Gaw describes this recipe as the simplest in First Generation, the book from which it’s adapted. Dan bing is a traditional Taiwanese breakfast dish that Gaw fondly recalls his grandmother making for him.
Makes 4 or 5 pancakes.
Ingredients
For the crepes
1/2 cup / 65 grams all-purpose flour
1/2 cup / 118 ml water
4 large eggs
Neutral oil (such as canola or grapeseed) or olive oil
Sea salt
For the sauce and to finish
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons water
Chopped scallions for garnish
Sesame seeds for garnish
Instructions
1. Make the batter: In a medium mixing bowl, whisk together the flour ad water until smooth. Add the eggs and continue to whisk until the mixture is homogenous.
2. In a medium nonstick skillet, warm 1 teaspoon oil over medium heat. Once the pan is hot, pour just enough batter to thinly coat the entire surface of the pan, moving the pan around to spread it evenly. As the batter firms up on the bottom, flip the pancake and cook on the other side until it’s lightly browned and cooked through — about 2 minutes total. Sprinkle with a little salt, and set aside on a warm plate. Repeat with the remaining batter until all the pancakes are cooked.
3. Make the sauce: In a small bowl, whisk together the soy sauce, honey and water under smooth.
4. To serve, roll the pancakes into tubes and cut each into 4 or 5 slices. Drizzle with the sweet soy sauce, top with chopped scallions and sesame seeds and serve.
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Dan Bing (Taiwanese Egg Crepes)
Ingredients
- 1/2 cup / 65 grams all-purpose flour
- 1/2 cup / 118 ml water
- 4 large eggs
- Neutral oil (such as canola or grapeseed) or olive oil
- Sea salt
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons water
- Chopped scallions for garnish
- Sesame seeds for garnish
Instructions
- Make the batter: In a medium mixing bowl, whisk together the flour ad water until smooth. Add the eggs and continue to whisk until the mixture is homogenous.
- In a medium nonstick skillet, warm 1 teaspoon oil over medium heat. Once the pan is hot, pour just enough batter to thinly coat the entire surface of the pan, moving the pan around to spread it evenly. As the batter firms up on the bottom, flip the pancake and cook on the other side until it’s lightly browned and cooked through — about 2 minutes total. Transfer the pancake to a warm plate. Repeat with the remaining batter until all the pancakes are cooked.
- Make the sauce: In a small bowl, whisk together the soy sauce, honey and water under smooth.
- To serve, roll the pancakes into tubes and cut each into 4 or 5 slices. Drizzle with the sweet soy sauce, top with chopped scallions and sesame seeds and serve.
