Taiwanese Breakfast Egg Crêpes (Dan Bing), Two Ways
From the MolalaCook kitchen · 烘焙手記
Taiwanese Breakfast Egg Crêpes (Dan Bing), Two Ways
兩款台式早餐蛋餅
Make a thin pan-cooked crêpe, add egg directly to the surface and roll it around tuna mayo or sweetcorn and cheese.
▶ Watch the recipe
Before you begin
Each filling has its own small batter in the original video. Drain wet fillings well so the thin crêpe does not turn soggy before it reaches the plate.
Method 做法
Mix the batter and filling
Choose one version. Whisk its flour, cornstarch, salt and water into a pourable batter. For the tuna version, drain the tuna and mix with dressing. For the second version, drain the corn and have your cheese ready.
See this stage at 0:34 →
Cook the crêpe
Oil a frying pan lightly and heat over medium-low heat. Pour in the batter and spread into a thin round. Cook about 3–4 minutes until it holds together, then turn and cook the other side for about one minute.
See this stage at 1:35 →
Add the egg
Crack an egg onto the crêpe and gently spread it across the surface. Let the egg cook through. Add the chosen filling, keeping it in a narrow strip so the crêpe will roll easily.
Roll and serve
Roll the crêpe snugly around the filling while still warm. Slide onto a plate and cut across the roll into bite-size sections.
See this stage at 5:10 →
Watch & bake along
Taiwanese Breakfast Egg Crêpes (Dan Bing), Two Ways
✦Can both versions use the same batter?+
Tools for this recipe
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
Little Vintage Dipping Dishes
Set out the measured toppings or seasonings in a small dish before starting.
