Chinese · Breakfast · Snack
Taiwanese Egg Crepe Roll
蛋餅 (Dàn Bǐng)
A thin, slightly chewy crepe is cooked onto a layer of scallion-flecked egg, then rolled up and sliced. It is a light version of the classic Taiwanese breakfast-stall favourite, served with soy sauce for dipping.
- Prep
- 15 min
- Cook
- 16 min
- Total
- 31 min
- Serves
- 4
Calories come from: Carbs 44% · Fat 36% · Protein 20%
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Ingredients
For 4 servings- 1/2 cup60 gall-purpose flour
- 1/4 cup30 gtapioca starch
- 3/4 cup180 gwater
- 1/2 tspsalt
- 4 large200 geggs
- 3 stalks45 gscallions, finely sliced
- 2 tsp9 gvegetable oil
- 2 tbsp32 gsoy sauce
- 1 tbsp15 gsriracha chili sauce (optional)
Steps
- 1
In a bowl, whisk the flour, tapioca starch and half the salt together.
- 2
Gradually whisk in the water until you have a thin, smooth, lump-free batter.
- 3
Let the batter rest for 10 minutes.
- 4
In a second bowl, beat the eggs with the scallions and the remaining salt.
- 5
Heat a 24–26 cm nonstick pan over medium heat and brush with a quarter of the oil.
- 6
Stir the batter, pour in a quarter of it and swirl to coat the pan thinly.
- 7
Cook for about 1½–2 minutes until the crepe is set and the edges lift, then flip and cook 30 seconds more; slide it onto a plate.
- 8
Pour a quarter of the egg mixture into the pan and spread it to the size of the crepe.
- 9
Immediately lay the crepe on top of the egg and press gently so they stick together.
- 10
Cook for about 1–2 minutes until the egg is fully set with no runny parts, then flip and cook 30 seconds.
- 11
Roll the crepe up tightly with the egg inside, then transfer to a board.
- 12
Repeat with the remaining oil, batter and egg to make 4 rolls.
- 13
Cut each roll into 4–5 pieces.
- 14
Serve with soy sauce for dipping and sriracha on the side if you like.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, replace the all-purpose flour with sweet rice flour and use tamari or a soy sauce labelled gluten-free, and check that your sriracha is labelled gluten-free too.
- Use reduced-sodium soy sauce for dipping if you want a less salty finish.
- Swap the scallions for finely chopped chives or a handful of baby spinach if that is what you have on hand.
- If you can't find tapioca starch, cornstarch works in its place, though the crepe will be a little less chewy.
Storage
These are best eaten fresh while the crepe is soft and slightly crisp. Refrigerate leftovers in an airtight container within 2 hours and eat within 3 days, reheating in a lightly oiled pan until steaming hot; freezing is not recommended because the egg turns rubbery.
Make ahead
Mix the batter up to a day ahead and keep it covered in the fridge, stirring well before using. You can also slice the scallions in advance, but beat the eggs and cook the rolls just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsSoySulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (140 g) | Per 100 g | |
|---|---|---|
| Calories | 181 kcal | 129 kcal |
| Protein | 8.7 g | 6.2 g |
| Carbohydrates | 19.7 g | 14.1 g |
| of which sugars | 0.8 g | 0.6 g |
| Fiber | 0.8 g | 0.6 g |
| Fat | 7.2 g | 5.1 g |
| of which saturated | 1.8 g | 1.3 g |
| Sodium | 805 mg | 575 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
