Monday, March 24, 2014
Dan Bing (Taiwanese Egg Crepe)
I've been traveling for work a lot recently, and while I definitely can't complain about being able to expense all my meals, sometimes I just want something simple. Comforting. That I made myself. This morning I woke up and had a craving for dan bing, a Taiwanese breakfast dish that's basically a thin crepe with an egg on top. I used to buy it all the time from street vendors when I lived in Taiwan, but I'd never tried to make it myself.
A quick Google search brought me to this translation of a Taiwanese recipe. I took one of the commenter's suggestion and added some sesame oil to the egg mixture. It's a good thing the recipe was for 3 crepes because I needed 3 tries to get a good one.
On my first try, when I tried to flip the crepe, it was so soft that it just collapsed into a sticky mess on the pan. The second time, instead of trying to flip with a spatula, I just dumped the crepe upside-down onto a plate and then slid it back onto the pan. It worked well enough but then I ended up overcooking the crepe so that it was too hard to roll up without cracking (above left). Finally, on the third try, I ended up with a pretty decent looking and tasting dan bing!
Dan Bing (Taiwanese Egg Crepe)
makes 3 crepes
1/2 cup bread flour
2 tablespoons corn starch
1 cup water
3/4 teaspoon sesame oil
3 heaping tablespoons chopped scallions
Soy paste and sweet chili sauce (optional)
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.
For each crepe, beat 1 egg with 1/4 teaspoon of sesame oil, 1 tablespoon of water, a pinch of salt, and a heaping tablespoon of chopped scallions.
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.
Pour the egg mixture on top of the crepe, and carefully spread it out with a spatula. Try not to have any of the egg go over the edge of the crepe if possible.
Continue cooking until the egg is mostly set and then flip (the crepe will 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.
Quickly roll the crepe into a long, rectangular roll.
Cut into sections and serve hot with soy paste and/or sweet chili sauce.
Soy paste and sweet chili sauce are the more traditional sauces, but you can also try oyster sauce, hoisin sauce, or even ketchup. You can also eat this on the go by spreading the sauce on the egg before you roll it up and eating it like a wrap or burrito. Feel free to try different fillings in the egg mixture (e.g. chopped ham, crumbled bacon, corn) or on top of the cooked egg before rolling it up (e.g. shredded cheese, rou song [pork floss], cilantro), but I wouldn't put too much in because you want to make sure you can still roll it up easily.
Next: Nutella Mini Crepe Cakes
Previously: Miso-Glazed Eggplant
Four Years Ago: Duck Fat French Fries with Rosemary, Maldon Salt, and Truffle Oil
Five Years Ago: Cincinnati Chili