Dan Bing (Taiwanese Egg Crepe Rolls with Cheese & Scallion)

Photo: Joy · CC BY 2.0 · source

The roll-up you'll find at every Taiwanese breakfast shop: a soft, chewy crepe with a layer of scallion egg and melty cheese, sliced into pieces and drizzled with sweet soy. Fast, cheap and very good with coffee or soy milk.

Ingredients

• 8 eggs
• 4 green onions, thinly sliced
• 4 slices cheddar
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tsp sesame seeds

From your pantry: ¾ cup flour, ¼ cup cornstarch, 1 cup water, ½ tsp salt, 2 tbsp oil, sriracha to serve (optional).

Instructions

1. Whisk the flour, cornstarch, salt and water into a thin, smooth batter. In another bowl, beat the eggs with the green onions and a pinch of salt. Stir the soy, honey and 2 tsp water together for the sauce.
2. Heat a 10-inch nonstick skillet over medium and brush with a little oil. Pour in ¼ cup batter and swirl to coat the pan. Cook until set and pale golden underneath, about 2 minutes.
3. Lift the crepe with a spatula, pour a quarter of the egg mixture into the pan, and lay the crepe right back on top so it sticks to the egg. Cook until the egg is set, about 1 minute.
4. Flip so the egg side is up, lay a slice of cheese on top and roll the crepe up like a cigar. Cook the roll 30 seconds per side so the cheese melts.
5. Slice each roll into 5 pieces, drizzle with the sweet soy, sprinkle with sesame seeds and add sriracha if you like. Repeat with the rest.

Tip: Taiwanese shops often add corn, ham, tuna or bacon with the cheese, so try whatever you have. Thick Taiwanese soy paste is the classic drizzle.

Nutrition per serving

Good for

Adapted from Cooks Without Borders (Frankie Gaw).

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