Dan-bing (蛋餅) is the most popular breakfast food you can find in Taiwan and served in all kinds of breakfast stores, including Dou-jiang store, Mei&Mei or any other vendors.
Dan-bing is very often translated to egg pancake. While we look at this soft, thin and non-spongy structure and the roll-up shape, it is more of a crêpe than a pancake that normally calls for a rising agent.
To make a basic egg crêpe, all you need are flour, water, egg, scallion and a bit of salt. It could be the easiest Taiwanese breakfast for an oversea student to duplicate at home. But it is also difficult to master and attain the right mouth-feel.
In my opinion, the golden rules of an egg crêpe are — Q crêpe, balanced proportion of scallion egg, and a touch of soy sauce paste.
Soy sauce paste is a type of sweeter, less salty and thicken soy sauce that coats and seasons the food very well.
The secret of making a crêpe with a Q texture and crispy surface is adding tapioca starch and let it rest for at least 30 minutes.
Tapioca starch gives the batter more gooey and bouncy consistency that we often refer it as “Q”. And time allows flour bonding with water and develops gluten in the batter. The process is called “autolyse” which is also essential to make sourdough bread as well.
The last extra tip, salt should be added after resting so it will not disturb the gluten chain forming.
All purpose flour or 00 flour 40g
Tapioca starch/sweet potato starch(optional):10 g
A handful of scallion
A pinch of salt
Vegetable oil for greasing the pan
The golden ratio is 4:8:1 for flour, water and tapioca starch. This recipe is to make 2 egg crêpes, but believe me, it would not be enough to serve for 2 people!
Mix the flour, optional tapioca starch and water and let it set for at least 30 minutes in the fridge. Add some salt and mix the batter again before cooking.
Pour the batter in a hot pan with some oil and meanwhile beating an egg and adding some chopped scallion and salt.
Flip the crêpe and wait until it almost gets some small light brown spots on the downside.
Take out the crêpe and brush some oil.
Pour the egg mixture in the same pan, put back the crepe on top of the mixture when it is still runny. Let it set for a while until they stick together.
Use a spatular to flip it over, roll it up like a pipe, gently press it and take it out when the shape gets solid.
Cut it into 5-6 pieces with a scissor or very sharp knife, 2–3 cm a cut is just perfect for a mouth-bite!
Last but not least, drizzle with some soy sauce paste. It is not a crime that you eat the crêpe just itself, but who doesn’t like the icing on the cake?
Want to go a little bit more fancy? Add either a slice of cheese, ham,Thai basil, meat floss, or onion canned tuna which are also the popular flavours in Taiwan!