Taiwanese Egg Crepe [Dan Bing]
Ingredients
For 3 crepes
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.
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.
Start heating a pan on medium heat and lightly oil. Once the pan is hot, stir the batter again and add a third of the batter 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.
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.
Continue cooking until the egg is mostly set and then flip. Cook for 15 seconds and then flip the crepe egg side up onto a plate or cutting board.
Quickly roll the crepe into a long, rectangular roll.
Cut into sections and serve hot with soy paste and/or sweet chili sauce.
- 1/2 cup bread flour
- 2 tablespoons corn starch
- 1 cup water
- Salt
- 3 eggs
- 3/4 teaspoon sesame oil
- 3 heaping tablespoons chopped scallions
- Soy paste and sweet chili sauce
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.
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.
Start heating a pan on medium heat and lightly oil. Once the pan is hot, stir the batter again and add a third of the batter 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.
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.
Continue cooking until the egg is mostly set and then flip. Cook for 15 seconds and then flip the crepe egg side up onto a plate or cutting board.
Quickly roll the crepe into a long, rectangular roll.
Cut into sections and serve hot with soy paste and/or sweet chili sauce.
Taiwanese Egg Crepe (Dan Bing)
Reviewed by Ylh
on
15.14
Rating:
Reviewed by Ylh
on
15.14
Rating:
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