I had a craving the other day for my childhood all-time favorite – Taiwanese breakfast egg crepes AKA Dan Bing.

If you like crepes and have never had one of these babies, you’d probably wonder what the breakfast crepes are like on the other side of the world !?

Man, I gotta tell you. I actually don’t like Asian breakfast at all.

There you have it, I just said it.

To me, breakfast is supposed to have lots of creamy eggs, crispy bacon, buttery croissants, and fresh fruit yogurt parfait.

But there’s one item, just this one thing – Dan Bing – that I am willing to ditch all the goodies I just mentioned in exchange for a plate of Taiwanese egg crepes.

Let me try and see if I can explain to you what it tastes like from here behind the computer screen –

Try to imagine a very thin layer of scallion pancake that has a slight crunchy surface with a touch of chewy texture, wrapped with eggs, fresh scallions, thin sliced breakfast ham, and cheese (Yes it is possible), rolled up like a mini elegant burrito and served with sweet soy sauce or hot chili sauce.  The texture is soft yet chewy, sweet yet savory. The moment you see the cheese ooze out of the crepe, I guarantee you’ll easily swallow at least two of them before you even know it.

Does that sound good enough to you?

If you can find the pre-made breakfast crepes in the frozen aisle in your local Asian grocery stores and you are okay with non-wheat free product, I’d say you should go for it.  It’s quick and easy.  All you need to do is to crack an egg on top of the crepe and add a piece of cheese before rolling it up and call it a day. 🙂

So what do we do with the paleo version?

My friend, there’s a reason for I’m here – to go through the trouble and test the product so you can skip ahead and enjoy the rest. :))

So let me report it to you –

I had a pleasure of using tiger nut flour the other day to make paleo Taiwanese crepes. Although the crepe texture is a bit different – not as firm or crisp as I’d hoped, I actually like the sweet and nutty flavor of the tiger nut flour. In my limited experience in making crepes (I ain’t no French, people 😉 ), I feel that tiger nut flour can replace wheat flour in recipe 1:1. :))

This is what I’ve come up with after a few hours of experimentation in my test kitchen. I am happy to say that my paleo tiger nut Taiwanese crepe – the name seems to be getting longer and longer 🙂 – solved the craving problem for me quite well.

I have to warn you that if this is the first time you try this recipe, it might take some time to go through the process.  The extra crepes can be stored into an air-tight bag and frozen – just insert a piece of parchment paper in between each crepe.  When you are ready to eat them the next time, you can jump ahead the process without starting from scratch.

So shall we start ?

Taiwanese Breakfast Crepes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Taiwanese, Paleo
Serves: 10 crepes
Ingredients
  • [To make crepes]
  • 1 ½ cup tiger nut flour
  • ½ cup arrowroot powder starch
  • 4 tbsp finely diced green onions (or as much as you like !)
  • ¼ tsp kosher salt
  • ⅛ tsp white pepper
  • ⅛ tsp black pepper
  • ¼ cup EVOO
  • ----------------------------------------------------------------------------------------------------------
  • [to make egg mixtures]
  • 6 medium size eggs
  • 3 tbsp coconut milk
  • ½ tsp kosher salt
Instructions
  1. mix the tiger nut flour, arrowroot powder, green onions, salt, pepper, and EVOO well (with no lumps) and rest for at least 30 minutes.
  2. Prepare a round-shaped, non-stick skillet over medium heat.
  3. Depending on the size of your pan, add enough batter so it can be spread into a thin crepe that fits the diameter of the pan.
  4. [p.s. you are likely to mess up the first few crepes. Don’t get discouraged. I messed up at least the first 3. They still taste good but just in ugly shape. :)) ]
  5. The 1st side of the crepe will take about 4 minutes or until some bubbles start to form and rise up. You’ll also see the edge turn golden and slightly crispy.
  6. The flip side (2nd side) of the crepe will take about 2 to 3 minutes to brown the surface
  7. Set the crepe aside to cool
  8. Repeat steps 3 to 5
  9. The recipes should yield about 10 crepes.
  10. -------------------------------------------------------------------------------------------------------------
  11. [When you are ready to make the egg crepes]
  12. Whisk the eggs and mix with coconut milk and salt.
  13. Prepare a round-shaped, non-stick skillet w 1 tsp EVOO over medium-high heat.
  14. Ladle approx. 3 to 4 tbsp of egg mixture into the skillet and quickly swirl to form a small round shape.
  15. QUICKLY lay 1 crepe over the eggs BEFORE the egg cooks so that the crepe can stick to the eggs.
  16. Flip the crepe when the bottom of the eggs is browned (around 30 sec.)
  17. Toast the other side of the crepe until it’s nicely browned as well.
  18. Repeat steps 2 to 6.
  19. You can fold them in half, roll them up or whatever you like.
  20. Serve with soy sauce, balsamic reduction, chili sauce, sriracha, or kimchi !

Make these for dinner !

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