蛋餅Taiwanese Egg Crepe (Dan Bing)

Prep 5 min·Cook 12 min·Rest 10 min

1. 1You're here
   Step 1.

   Whisk the flour, tapioca starch, salt and water into a smooth, thin batter, stir in the spring onion and rest for 10 minutes.

   60 g Plain flour15 g Tapioca starch (or cornflour)1 pinch Salt150 ml Water1 stalk Spring onion, chopped

   Batter / coating
2. 2
   Step 2.

   Beat each egg in a separate bowl with a share of spring onion and a pinch of white pepper.

   2 Eggs1 stalk Spring onion, chopped1 pinch White pepper

3. 3
   Step 3.

   Heat 1 tsp oil in a non-stick frying pan over a medium heat. Stir the batter, pour in half and swirl into a thin round. Cook for 1–2 minutes until set and lightly spotted underneath, then flip and cook 30 seconds. Slide out. Repeat.

   60 g Plain flour2 tbsp Cooking oil

   Pan-fry
4. 4
   Step 4.

   Add 2 tsp oil to the pan, pour in one bowl of egg and immediately lay a crepe on top, pressing gently so it sticks.

   2 Eggs60 g Plain flour2 tbsp Cooking oil

   Pan-fry
5. 5
   Step 5.

   When the egg has set (about 1 minute), flip so the egg side is up and cook for 30 seconds more.

   2 Eggs

   Pan-fry
6. 6
   Step 6.

   Roll up with a spatula, cut into 5–6 pieces and serve with soy paste and chilli sauce. Repeat for the second.

   2 Eggsto taste Thick soy sauce pasteto taste Chilli sauce