A thin, chewy flour crepe folded around a layer of egg, brushed with soy paste, and rolled up for the quintessential Taiwanese breakfast — simple, satisfying, and endlessly customizable.
Ingredients
100g all-purpose flour
30g tapioca starch
200ml water
Pinch of salt
2 eggs
2 tbsp vegetable oil
Soy paste or soy sauce
Scallion, finely sliced (optional)
Instructions
1Whisk flour, tapioca starch, water, and salt into a smooth, thin batter.
2Heat a lightly oiled non-stick skillet over medium heat. Pour half the batter, tilting to coat the pan in a thin layer.
3Cook 1-2 minutes until the crepe is set and the bottom is lightly golden. Crack an egg directly on top and spread it with a spatula.
4When the egg is mostly set, flip the crepe so the egg side is down. Cook 30 seconds more.
5Brush with soy paste, sprinkle with scallion if desired, then roll up tightly. Slice into sections.
6Repeat with remaining batter and egg. Serve immediately.
Did You Know?
Dan bing is so central to Taiwanese mornings that the island has an entire category of shops called "zǎo cān diàn" (breakfast shops) dedicated primarily to making it, alongside soy milk and shāo bǐng.