Delicious Paleo Dan Bing Taiwanese Breakfast Crepes are similar to Chinese Jian Bing but lower in carbs and keto and grain-free. You can stuff anything you like in these Taiwanese Dan Bing crepes and roll them up for healthy paleo breakfast-on-the-go !
Dan Bing Taiwanese Breakfast Crepes (Paleo, Keto, Gluten-Free, and Grain-Free)
Dan Bing is a famous Taiwanese style savory breakfast egg crepes. It’s a common street food and you can find them in breakfast shops throughout Taiwan. Dan Bing is similar to Chinese jian bing but the texture of the crepe is softer, a little more chewy, and with some bouncy texture in the mouthfeel.
If you can’t quite picture how Dan Bing Taiwanese Breakfast Crepes taste like, think breakfast egg rolls or breakfast burritos that you can basically wrap anything you like. From thin sliced ham, prosciutto, can tuna, shredded vegetables, extra eggs, scallions, hot sauce, or even sliced cheese (for people who are okay with little dairy).
Paleo and Keto Grain-Free Low Carb Version – Dan Bing Taiwanese Breakfast Crepes
To make Dan Bing Taiwanese Breakfast Crepes are really quite easy. Basically you will make two separate batter – one for the egg mixture and the other one for the crepes.
- Depending on the size of the skillet, add the crepe batter and quickly swirl around the skillet to keep the crepe thin and even.
- Spread the egg batter (usually with chopped scallions) over the crepe and flip to cook the flip side.
- Stuff with anything you like but try not to over stuff them so you can roll them up like breakfast egg rolls.
The key point is to keep the crepes not too thick so it’s easy to roll them up. You want the crepes to be thin but not too thin. The skillet I use in the recipe below is a 9-inch cast iron skillet. In my opinion, it makes the perfect size for Dan Bing Taiwanese Breakfast Crepes.
How To Make Dan Bing Taiwanese Breakfast Crepes Sauce
Traditionally people will use sweet soy sauce as a dipping sauce for Dan Bing Taiwanese Breakfast Crepes. Some people also like to add a touch of hot sauce. However, to make healthy and soy-free version of sweet soy sauce really adds extra time to the recipe. To be honest, my brother and I actually prefer using Paleo Ketchup or my Keto Scallion Pancake Dipping Sauce. They taste just as fabulous and so much healthier, too !
But really you can use any dipping sauce you like. Dan Bing Taiwanese Breakfast Crepes are not only great for breakfast but also perfect for school lunch boxes or afternoon snacks because you can wrap so many different things in the crepes to make your own version. Did I mention these crepes are freezer friendly ?
So my friends these Dan Bing Taiwanese Breakfast Crepes are –
& Absolutely delicious !
If you give this Dan Bing Taiwanese Breakfast Crepes a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !
Paleo and Keto Dan Bing Taiwanese Breakfast Crepes. They are similar to Chinese Jian Bing but grain free, low carb, and are the perfect healthy breakfast egg rolls!
- 4 eggs whisked well
- ½ cup light coconut milk or any drinkable dairy-free milk
- 4 tsp avocado oil or melted ghee
- 2/3 cup tapioca flour or arrowroot flour
- 2 tbsp cassava flour or almond flour
- ¼ tsp coarse salt
- 6 eggs whisked well
- 2 tbsp light coconut milk or any drinkable dairy-free milk or water
- 1/4 tsp coarse salt
- 1 to 1.5 cups scallions chopped
- ⅛ tsp white pepper optional
- Prosciutto 4 oz. packet about 6-8 slices, very thin sliced & cooked ham, cooked shredded chicken, shredded carrots, baby spinach, or avocado slices...etc.
- I Heart Umami Scallion Pancakes Sauce ,Paleo Ketchup, Sriracha sauce, or your favorite dipping sauce
- Combine and mix well ingredients under “the crepe batter” until no lumps. Set the batter aside for a few minutes while preparing the “egg mixture”. The crepe batter will become more smooth after about 5 minutes. Combine and mix well ingredients under “the egg-scallion mixture”. Set aside.
- Grease a well heated cast iron skillet with 1 tbsp avocado oil or ghee. Add ¼ cup of the crepe batter and quickly swirl the batter around the skillet. Cook the crepes over medium to medium low heat. The crepe should form shape pretty quickly within 10 seconds. Spread 3-4 tbsp egg mixture over the crepe, layer one thin slice of prosciutto*, then flip with a spatula to cook the flip side for about 10 seconds. Set the crepe aside over a large baking rack - egg side up. Repeat the process.
- While the crepes are still warm to the touch (but not pipping hot), roll them up like a cigar shape and set aside to cool over the baking rack. Optional - add shredded carrots, baby spinach, and/or avocado slices. Try not to overfill the crepe or it will be hard to hold shape.
- Enjoy them as a whole like a burrito or slice them to individual sushi roll shape. Serve with my Keto Scallion Dipping Sauce or Paleo Ketchup, Hot Sauce or any dipping sauce you like!
Crepes and Oil: The crepes will look and form much better after the initial 1-2 crepes. Use avocado oil for a neutral taste or ghee for a more buttery taste. The first crepe will need about 1 tbsp oil. After that the skillet will be well greased, you only need to add more oil about every other crepe.
Make-Ahead & Freezer Friendly: Complete the entire cooking steps. Roll the crepes up (without veggie filings). Let cool before storing them in the fridge (if consume within 2 days) or freezer. To reheat from the freezer, place the entire crepe over a microwave safe container on high for 1-minute. The crepe should return to soft and bouncy texture. Stuff with any vegetable fillings before serving.
Skillet: The recipe quantity is for a 9-inch cast iron skillet. If your skillet is larger, try to keep the crepe as thin and even as possible but without being too thick. It will be easier to roll.
The nutrition label is calculated per crepe with 1 piece of prosciutto filling and without the optional add-on vegetables.