Dan Bing recipe (authentic Taiwanese egg rolls)
Discover the authentic Taiwanese breakfast favorite, Dan Bing. Learn how to make these savory-cheesy pancakes with this foolproof recipe.
Servings: 6 crepes
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!
Video
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
Serving: 1egg roll | Calories: 226kcal | Carbohydrates: 23g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 187mg | Sodium: 300mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg