Dan Bing (Taiwanese Breakfast Crepes)

This recipe is from my debut cookbook First Generation, available wherever books are sold! This is my grandma's version of dan bing, a traditional Taiwanese breakfast dish that she made for me in the mornings. It’s a thin pancake almost like a crepe, full of egg flavor and springy in texture, with crisp, oily edges that I fondly savor. This dish always transported me to Taipei, even though I couldn’t remember what it was like there. I loved hearing about Taipei’s breakfast shops, their dan bing and soy milk feeding bustling lines of workers looking for a comforting breakfast to start the day. Dan bing is the simplest dish in this entire book, requiring just a quick whisk of flour, water, and egg before it’s cooked on a skillet. It’s delicious on its own, but for a heartier dish, you can use the bing as a wrapper for any combination of your favorite ingredients, from deli meats and lettuce to stewed meats and pickles.
At a glance
Yield
4 thin pancakesTime
20 minutesIngredients
Batter
1⁄2 cup all-purpose flour
1⁄2 cup water
4 eggs
Grapeseed oil or olive oil
Kosher salt
Sauce
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons water
Chopped scallions for garnish
Sesame seeds for garnish
Preparation
Make the batter
In a medium mixing bowl, whisk together the flour and water until smooth. Add the eggs and continue to whisk until everything is incorporated.
In a medium nonstick skillet, warm 1 tablespoon oil over medium heat. Once the pan is hot, pour just enough batter to thinly coat the entire surface of the pan, moving the pan around to spread evenly. As the batter firms up on the bottom, flip the pancake to cook the other side. Continue to flip until very lightly browned and cooked through. Sprinkle with a little salt, then set aside on a plate. Repeat with the remaining batter until all four pancakes are cooked.
Make the sauce:
In a small mixing bowl, whisk together the soy sauce, honey, and water until smooth.
To serve, roll the pancakes into tubes and cut into 4 to 5 slices. Drizzle with the sweet soy sauce, top with chopped scallions and sesame seeds, and serve.
2 Comments
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Batter
1⁄2 cup all-purpose flour
1⁄2 cup water
4 eggs
Grapeseed oil or olive oil
Kosher salt
Sauce
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons water
Chopped scallions for garnish
Sesame seeds for garnish
Replies
I made these & fought over the leftovers with my family haha. Then my husband cleaned up the kitchen faster than I’ve ever seen! A sign of a very good mood & happy belly :) feichang ganxie!!
I borrowed the cookbook from our library & will purchase when it’s due. So many great recipes & riveting stories. Can’t wait to eat the whole book yum!! Extra helpful as we don’t have many good Chinese restaurant options nearby (Turlock, CA)
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