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Dan Bing is my favorite Taiwanese breakfast, and for good reason! These savory-cheesy, gooey pancakes have a slightly crisp exterior and a thin, chewy, springy texture (what we call “QQ” in Taiwan). Drizzled with a savory-sweet sauce, they’re everything I crave in the morning and my go-to several times a week.
Growing up, there was a breakfast shop just five minutes from my parents’ house. Every morning, my dad would walk over to grab fresh dan bings and hot soy milk before my brother and I even woke up. This fail-proof recipe tastes just like the ones I grew up eating—authentic, easy, and absolutely delicious!
Table of Contents
What is Dan Bing and where did it come from?
Dan Bing (蛋餅) is one of the most popular breakfast foods in Taiwan. It’s a savory, slightly sweet egg pancake.
Unlike western pancakes, it’s made with a thin crepe that’s crisp on the outside and soft, chewy, and springy on the inside (what we call “QQ” in Taiwan). The filling goes on top, then the crepe is folded into a rectangle.
The texture? Imagine if a super-thin Chinese scallion pancake and Japanese mochi had a baby. 🙂
Fillings are totally up to you, but the classic is a slice of ham and American cheese (like Kraft singles). The cheese melts into the warm, gooey crepe, and it’s crazy delicious!
The crepe itself is savory, but the sweetness comes from the sauce—Taiwanese thick soy sauce (aka soy paste) —and if you like spice, a little sriracha on top. One bite, and you’ll be hooked. My husband says it’s the best comfort food he’s ever had!
Ingredients
Here’s everything you need to make delicious Dan Bing at home. These ingredients are simple, and together, they make the crepes soft, chewy, and full of flavor. Cake flour is the authentic version, but for gluten-free, use a gluten-free all-purpose flour.
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- Cake flour: Forms the base of the batter, giving the crepes a soft, tender structure.
- Substitute: (gluten-free) all purpose flour.
- Potato starch or tapioca starch: Adds elasticity and chewiness for that signature “QQ” texture.
- Water: Creates the thin batter consistency needed for delicate, paper-thin crepes.
- Coarse sea salt and ground black pepper
- Scallions: Adds a pop of fresh, savory flavor and a touch of crunch.
- Large eggs: Creates the classic egg layer and adds richness.
- Avocado oil: Keeps the crepes from sticking and adds a light, neutral flavor.
Popular Dan Bing Filling:
- American cheese: Melts beautifully into the warm crepe for creamy, savory goodness.
- Deli turkey or ham slices: Adds a layer of protein and pairs perfectly with the cheese.
Dipping Sauce:
- Taiwanese thick soy sauce (recipe coming soon) or vegetarian oyster sauce: Adds a sweet and savory punch to complement the crepes.
- Sriracha hot sauce (optional): Brings a hint of heat for those who like it spicy
Cake flour vs. all purpose flour
The main difference between cake flour and all-purpose flour is their protein content:
- Cake flour: Lower protein (7-9%), making baked goods lighter, softer, and more tender.
- All-purpose flour: Higher protein (10-12%), resulting in denser, firmer baked goods with more structure.
If you don’t have cake flour, you can easily make your own at home:
- Measure 1 cup of all-purpose flour (spooned and leveled).
- Remove 2 tablespoons of the flour and replace it with 2 tablespoons of starch (tapioca or potato starch).
- Sift the mixture together twice to combine and aerate.
This DIY version works perfectly for recipes that call for cake flour!
How to make dan bing
Making Dan Bing at home is super easy and tastes just like the ones you’d get in Taiwan! With a few simple steps, you’ll have soft, chewy crepes filled with eggy goodness that are perfect for breakfast or a quick snack.
- Measure ingredients: Use a kitchen scale to measure the flour, starch, and water for accuracy.
- Make the batter: Whisk the flour, starch, and water in a bowl until smooth and lump-free. The batter should be thin, like rice milk.
- Add scallions: Dice the scallions and stir them into the batter.
- Prepare eggs: Lightly whisk the eggs with salt and black pepper in a separate bowl.
- Preheat the pan: Heat a 10-inch (25 cm) non-stick skillet over medium-low heat and add 2 tsp oil, brushing to coat evenly.
- Cook the crepe: Stir the batter, pour ⅓ cup into the pan, and swirl to cover the base. Cook on medium heat for about 5 minutes, until the bottom is light golden (don’t flip yet).
- Add the egg layer: Lift the crepe slightly, pour in about 1 egg’s worth, and place the crepe’s uncooked side on top of the egg. Press gently and cook for 3 minutes.
- Add fillings: Flip the crepe so the egg side faces up. Place ham and cheese on one side before folding.
- Fold: Fold it 2-3 times into a rectangle, pressing gently to hold its shape.
- Serve: Slice the crepe into bite-sized pieces while warm. Drizzle with Taiwanese thick soy sauce or oyster sauce, and add sriracha if you like spice.
Best crepe texture
Best Flour-to-starch ratio
Taiwanese Dan Bing is street food, meaning it’s cheap, quick, and simple to make. But I’ve noticed some TikTok attempts don’t quite get the crepe texture right—it’s either too thin, too thick, too firm, or full of holes. That’s usually because the flour-to-starch ratio isn’t right. After several tries, I’ve found the best, fail-proof ratio that’s easy to make and even freezer-friendly!
For 1 serving (1 pancake):
- 20g cake flour : 10g starch : 65g water
You can use this ratio to scale up for bigger batches. If you don’t have cake flour, you can substitute it with (gluten-free) all-purpose flour or check above for an easy DIY cake flour method!
How to serve it like a Taiwanese
Danbing is a quick and portable breakfast loved by both kids and adults. It tastes best fresh and warm, so enjoy it right away! For the full Taiwanese experience, here’s how it’s traditionally served:
- Dipping Sauces: Drizzle with Taiwanese thick soy sauce (made with soy sauce, sugar, and glutinous rice flour). Add a touch of sriracha or garlic chili sauce for a spicy kick.
- Drinks: Pair it with warm or cold fresh homemade Taiwanese soy milk — it’s super milky and frothy — or chocolate tofu smoothie.
Other Filling Ideas
In addition to eggs and cheese, popular fillings include corn, pork floss (肉鬆), canned tuna, or bacon. The possibilities are endless—get creative with your favorite combos! Just don’t overload the egg roll, or it’ll be hard to roll and might tear the delicate crepes.
ChihYu’s tips for success
- Get the Flour-to-Starch Ratio Right: The key to the perfect Dan Bing texture (soft, chewy, and slightly springy) is the right ratio—20g flour : 10g starch : 65g water per crepe. Stick to this ratio for fail-proof results!
- Don’t Skip the Non-Stick Pan: Use a non-stick or ceramic pan to prevent sticking and tearing. These crepes are thin and delicate, so this step is crucial.
- Medium-Low Heat is Your Friend: Cook the crepes over medium-low to medium heat to ensure they turn out soft, slightly crisp, and not overcooked or dry.
- Avoid Overloading Fillings: Keep fillings light and evenly spread. Too much filling can make it hard to roll the crepes and may cause them to tear.
- Cook Crepes Fresh for the Best Taste: Danbing is best enjoyed warm and fresh off the pan. If you’re making ahead, reheat gently from frozen over low heat to preserve their soft and chewy texture.
Make-ahead and freeze
Make-ahead: To prepare danbing crepes ahead of time, cook them without adding the egg or filling until both sides are light golden brown. After they have cooled, place parchment paper between each crepe, stack them, and store in a freezer-friendly ziplock bag. Lay the bag flat in the freezer until solid. Properly stored, the crepes can last in the freezer for up to 2 months.
Cook from frozen: When you’re ready to use them, there’s no need to thaw. Simply cook the frozen crepes in a pan with a small amount of oil over medium-low heat until both sides turn softer and little crisp brown then add in the topping, roll it up, and enjoy!
More Taiwanese recipes
If you loved Dan Bing, here are more Taiwanese favorites to try! These dishes are all beloved by Taiwanese people and bring the taste of Taiwan straight to your kitchen.
- Taiwanese lu rou fan (braised pork over rice): Slow braised pork shoulder in a sweet and savory sauce with soy braised eggs (lu dan) and blanched vegetables served over rice.
- Taiwanese Fried Chicken Cutlets: Super crunchy with a crumbly coating—another must-try Taiwanese street food.
- Sautéed Taiwanese Cabbage: A sweet, juicy 3-ingredient stir fry that’s quick and delicious.
- Taiwanese Cold Sesame Noodles: Simple, nutty, and flavorful, this street food favorite is perfect for a quick meal.
Dan Bing recipe (authentic Taiwanese egg rolls)
Ingredients
- 120 gram cake flour or Bob’s red mill gluten-free flour blend
- 60 gram potato starch not flour, or tapioca starch
- 390 gram room temperature water
- ½ tsp coarse sea salt plus a few more pinches to season the eggs
- 5-6 bulb scallion diced, divided
- 6 large eggs whisked
- 2 tbsp avocado oil divided
- Pinches ground black pepper
Optional dan bing filling:
- 6 pieces American cheese such as Kraft singles
- 6 pieces Turkey or ham deli slice
Dipping sauce:
- Taiwanese thick soy sauce or oyster sauce
- Sriracha sauce optional
Instructions
- Measure: Use a weight scale, measure out the quantities for flour, starch, and water.
- Crepe batter: Add them to a large mixing bowl. Use a whisk to gently stir and combine well. Make sure there are no lumps. The consistency will be thin and similar to rice milk consistency.
- Scallions: Set the batter aside while preparing the scallions and add them to the batter.
- Eggs: In a separate bowl, lightly whisked 6 eggs with a few pinches of salt and black pepper. Set aside ready to use.
Make 1 crepe at a time:
- Preheat a 10-inch (25.4 cm) non-stick skillet over medium-low heat until warm. Add 2 tsp avocado oil and brush it evenly across the pan.
- Stir the batter again, then pour ⅓ cup of it into the pan. Swirl to evenly coat the bottom.
- Turn the heat to medium and cook the crepe (without flipping) until the bottom is lightly golden, about 5 minutes.
- Add the egg layer: Use a spatula to lift the crepe slightly. Pour in about 1 egg’s worth of whisked eggs, then quickly place the uncooked side of the crepe down onto the egg mixture.
- Gently press the crepe with your spatula to help it adhere. Cook for 3 minutes.
- Add fillings: Flip the crepe so the egg side faces up. add a piece of ham and a piece of cheese, place them on one side of the crepe before folding.
- Fold: Fold it 2-3 times into an elongated shape, pressing gently with the spatula to hold the folds. Repeat the process until you finish all the batter.
- Serve: Transfer the crepe to a serving plate. While it’s still warm, slice it into bite-sized sections. Drizzle with Taiwanese thick soy sauce or oyster sauce, and add sriracha if desired. Serve warm and enjoy!
Notes
- The ratio for 1 crepe is: 20g cake flour (or gluten-free all purpose flour) : 10g starch: 65g water
- Make-ahead: To prep Dan Bing crepes in advance, cook them without the egg or filling until both sides are light golden brown. Let them cool, then place parchment paper between each crepe, stack them, and store in a freezer-friendly ziplock bag. Lay the bag flat in the freezer until solid. Properly stored, the crepes will last up to 2 months.
- Cook from frozen: When you’re ready to use them, there’s no need to thaw. Simply cook the frozen crepes in a pan with a small amount of oil over medium-low heat until both sides turn softer and little crisp brown then add in the topping, roll it up, and enjoy!
- For perfect dan bing texture:
- Use a non-stick or ceramic pan so the crepes don’t stick—it’s important since they’re thin and delicate.
- Cook over medium-low to medium heat to get that perfect texture: slightly crisp, soft, and a little gooey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Im 9 week pregnant and I’m having the worst morning sickness symptoms.
The food aversion is making me lost appetite in most of the food and I was just craving some Taiwanese comfort breakfast and came across this recipe.
What a savior recipe 🥺🥺🥺
Absolutely loved it and helped me find a way to get some nutritious in too.
Made this for dinner tonight! So amazing! My husband even loved it 🙂
That’s awesome!
Hi,
Can I freeze these with the fillings (carrots/mushrooms/etc) already rolled inside? And if so how would it be best to re-heat?
Thanks!
HI Karina, thank you for asking. I would freeze the crepes only and reheat it in a microwave or over stove-top – similar to how you’d reheat a tortilla. Add the filling before serving. :))
These are delicious! I like to add shiitake and carrots
That sounds fantastic! Love the combo, too!
These were delicious! I just have to double check the quantity of the tapioca flour – my batter was extremely thick with the 2/3 cups and I’m wondering if that is a typing error? (I’ve never used tapioca flour before, so this was an experiment) But super delicious once I thinned it out with liquid, and looking forward to two more mornings of delicious healthily breakfast! Thanks!
Hi Linda, Hope you are well ! I checked and it is 2/3 cup tapioca or arrowroot flour. The batter will become thicker once sitting on the kitchen counter for a short while. If feels too dense, you can absolutely thin it with more milk. Thank you though ! :))
Oh my goodness how tasty are these?? Something I need to try out for sure.
What! these look incredible!
Wow, these look so savory and tasty! Very simple to make too!
Dan Bing is one of my FAVORITE breakfast dishes! I just had it yesterday – can’t wait to try your version 🙂
What a great breakfast idea!! These look amazing. And so healthy.