Dan Bing - Taiwanese Egg Crepes with Vegetables

ChineseBreakfast

Recipe Story

origins & traditions

Dan Bing is a beloved Taiwanese breakfast dish featuring thin, delicate crepes made from a simple wheat flour batter, pan-fried until golden and slightly crispy. Each crepe is topped with a thin layer of beaten egg that cooks directly onto the surface, creating a unique texture. Traditionally rolled with scallions and sometimes lettuce or pickled vegetables, this versatile dish offers a perfect balance of protein and carbohydrates. The crepes are typically brushed with a sweet soy-based sauce and sometimes a touch of chili paste for heat. Light yet filling, Dan Bing represents the essence of Taiwanese breakfast culture - quick to prepare, endlessly customizable, and deeply satisfying. This version includes fresh vegetables for added nutrition and crunch, making it a complete meal to start your day.

Instructions

step by step

0/15 done

In a large mixing bowl, whisk together flour, water, and a pinch of salt until smooth. Let batter rest for 10 minutes.
Finely chop scallions, lettuce, and cilantro. Set aside.
In a small bowl, beat eggs with a splash of water and season lightly with salt and black pepper.
Prepare the sauce by mixing soy sauce, sesame oil, and a touch of honey in a small dish.
Heat a non-stick skillet over medium heat and lightly oil the surface.
Pour about 1/3 cup of batter into the pan, swirling to create a thin, even layer.
Cook for 1-2 minutes until the top surface is mostly set.
Pour about 2 tablespoons of beaten egg over the crepe, spreading it evenly with the back of a spoon.
Sprinkle chopped scallions and a small amount of cilantro over the egg.
Cook for another 1-2 minutes until egg is just set.
Add shredded lettuce to one side of the crepe.
Carefully fold or roll the crepe, starting from the side with the lettuce.
Transfer to a cutting board and slice into 3-4 pieces.
Brush with prepared sauce and serve immediately.
Repeat with remaining batter and ingredients.

Dan Bing - Taiwanese Egg Crepes with Vegetables

4.8 (15)

Light and tender Taiwanese egg crepes filled with fresh vegetables and served with a savory soy-based condiment. A popular street food favorite that makes a satisfying morning meal.

medium

35 min

4 servings

Ingredients

0 of 10 checked

Crepe Batter

1 1/2 cups Flour, all-purpose

Egg Topping

6 pieces Eggs, beaten

Filling

4 stalks Scallion, finely chopped
2 cups Lettuce, shredded
3 tablespoons Cilantro, chopped (optional)

Sauce

3 tablespoons Soy Sauce
1 teaspoons Sesame Oil
1 tablespoons Honey (optional)

Cooking

2 tablespoons Vegetable Oil

Seasoning

1/2 teaspoons Salt

Chef Tips

expert advice

•For extra flavor, add a thin layer of hoisin or plum sauce before rolling.

•You can customize with additional vegetables like cucumber strips or pickled radish.

•Make sure your pan is properly heated but not too hot to prevent burning.

•The batter should be thin enough to spread easily but not watery.

•If making multiple servings, keep finished crepes warm in a low oven.

•Some prefer to add a light sprinkle of sesame seeds before rolling.

•The key to success is working quickly once the egg is added so it bonds properly with the crepe.

Variations & Substitutions

make it your own

•For a spicier version, mix chili oil or sriracha into the sauce.

Storage & Reheating

keeping it fresh

Storage

Store leftover crepes wrapped individually in plastic wrap in the refrigerator for up to 2 days. Keep sauce separate and store in an airtight container for up to 5 days. Not recommended for freezing as texture becomes compromised.

Reheating

Reheat in a dry skillet over medium-low heat for 2-3 minutes per side until warmed through. Alternatively, microwave for 30-45 seconds, though texture will be softer. Do not reheat in oven as crepes may dry out.