Taiwanese egg crepe
Taiwanese egg crepe, from above
Non vegEggTaiwan

Taiwanese egg crepe

A soft, chewy crepe rolled around egg and spring onion. Taiwan's breakfast shop favourite.

20 minTime
10 gProtein each
mildSpice
Breakfast shop mornings2 chapters · 1 min read

Make it your way

Grandma's wayChewy crepe cooked onto egg and spring onion, rolled and sauced.
The original
286kcalsame
10 gproteinsame
1 gfibresame
20minutessame

Dan bing, Taiwanese breakfast.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Maida (all-purpose flour, plain flour)½ cup
Tapioca starch1½ tbsp
Water½ cup
Salta pinch
Spring onion (green onion, scallion)2 stalks, chopped
Egg2
Cooking oil (vegetable oil)1 tbsp
Soy sauce2 tsp
Sugar½ tsp

Method

5 steps
  1. 1Whisk flour, starch, water, salt and half the spring onion into a thin batter. Rest 10 minutes.
  2. 2Beat each egg with the rest of the spring onion.
  3. 3Heat oil in a pan, pour in an egg and swirl. Pour a ladle of batter right over it.
  4. 4Flip when the top looks dry and cook 30 seconds. Roll up and cut into pieces.
  5. 5Stir soy and sugar together and drizzle over.
Serve it like this

Cut the roll into thick pieces on a plate, drizzle with sweet soy and chilli sauce, and serve with warm soy milk or tea.

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Make it a meal

What goes with Taiwanese egg crepe: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Jeera aloo30 min
A little snack Chinese tea eggs60 min
To drink Bubble tea40 min
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