Light, chewy, salty, sweet, “eggy”. All of the characteristics of an amazing breakfast. When Wendy and I were on our last trip, we went to Taiwan (amongst many other countries). And all over my dad’s hometown, Taipei, there were food carts galore. Many of which served a very traditional breakfast simply called dan-bing (蛋餅) or "egg crepe”. I grew up eating this deliciously simple breakfast. One can almost describe them as the Taiwanese cousin of the breakfast burrito.
Along with being delicious in in simplest form, these food carts usually offered them with different fillings rolling with the egg such as bacon, ham, “pork floss” (google it), chicken, corn, veggies, you name it. If anything they can be a vessel for any breakfast fixin’ you normally like, such as, sausage, crispy bacon, spinach and feta. The possibilities are endless! In this version I teach you the most basic form, but in the photos you can see one roll is more orange than the others. That’s because I made a vegetarian Mexican version with soyrizo and avocado. And another you’d find bits of smoked salmon hidden in each bite.
Recipe
Makes 4 rolls | Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Equipment:
1 nonstick pan, 2 medium bowls, 1 small bowl, 1 spatula, 1 large plate
Ingredients
Egg Crepe
100 g all-purpose flour
150 ml water
2 scallions, minced
5 eggs
neutral oil (I used sunflower oil)
Sauce
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp water
1 tbsp sugar
1/2 tsp cornstarch
Topping
toasted sesame seeds (optional)
Directions
Making The Sauce
In your nonstick pan, bring light soy sauce, dark soy sauce and sugar to a simmer.
In your small bowl, mix together cornstarch and water until well combined.
Add cornstarch slurry to simmering soy sauce and bring back to a simmer.
Rinse small bowl and set aside.
Gently stir sauce until it is thickened by the starch.
Once thick, turn off heat and pour sauce back into your small bowl and set aside.
Clean your nonstick pan for making crepes.
Making The Crepes
In a medium bowl, mix together flour, water, scallions and 1 egg until well combined.
(The consistency should be similar to heavy cream.)
In other medium bowl, beat together the other 4 eggs into a scrambled consistency.
Bring a non-stick pan to medium heat.
Add a drop of oil and spread a thin layer evenly around with a paper towel.
Use a 1/4 cup measuring cup to ladle batter onto the pan and immediate tilt the pan in a circular motion to spread the batter into a thin pancake.
Let it cook for 30 seconds until you can see the edges and dry and the center is set.
Check to see if the bottom of the crepe has brown spots.
Once you see brown spots, flip the crepe and cook for another 30 seconds. until there are brown spots.
Slide crepe onto one of your plates.
Repeat steps 4 - 8 with the rest of the batter while stacking the crepes.
Assembling The Egg Crepes
Heat your pan to medium heat and add a little oil as you would to make scrambled eggs.
Ladle about a quarter of the scrambled egg into the pan while immediately swirling in to a thin layer the size of your crepes.
Let it cook for 10 seconds until the center of the egg is set, but not cooked.
Quickly lay a crepe on top of the egg and let cook for another 10 seconds.
Flip the pancake.
Now using your spatula and hands, gently roll your crepe into a roll as shown in the pictures.
Bring the roll onto a cutting board.
Repeat steps 1 - 7 until all crepes are made.
Line of the crepes and cut them into 1-inch pieces.
Return roll pieces to large plate and drizzle on sauce. (optional: sprinkle toasted sesame seeds on top)
Enjoy!