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Dan Bing Taiwanese Crepes

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Prep Information

Prep Time

20 minutes

Cook Time

15 minutes


4 people


  • 1/2 cup bread flour
  • 2 tbsp corn starch
  • 1 cup water
  • Salt
  • eggs
  • 3/4 tsp Roasted Japanese Sesame Oil
  • 3 tbsp scallions, chopped
  • Soy paste and sweet chili sauce (if desired)


  1. Mix the bread flour and corn starch together in a small mixing bowl. Add the water and a pinch of salt and mix well. Let the batter rest for about 10 minutes while you assemble the rest of the ingredients.
  2. For each crepe, beat 1 egg with 1/4 teaspoon of sesame oil, 1 tablespoon of water, a pinch of salt, and a big tablespoon of chopped scallions.
  3. Start heating a non-stick pan on medium heat and lightly oil. Once the pan is hot, stir the batter again (it may have separated slightly) and add a third of the batter (about 1/2 cup) to the pan. Swirl the pan around to coat the bottom with a thin layer. Cook the crepe until the top is set and the edges pull easily away from the pan. Flip the crepe onto a plate and slide the crepe back onto the pan, cooked side up.
  4. Pour the egg mixture on top of the crepe, and carefully spread. Try not to have any of the egg go over the edge of the crepe if you can.
  5. Continue cooking until the egg is mostly set and then flip (the crepe should be sturdy enough to flip with a spatula now). Cook for 10-20 seconds and then flip the crepe egg side up onto a plate or cutting board.
  6. Quickly roll the crepe into a long, rectangular roll. Cut into sections and serve hot with soy paste and/or sweet chili sauce.
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