Dan Bing (Taiwanese Egg Crepe)

Method

1. Put the flour, starch and salt in a bowl, pour in the water gradually and whisk until completely smooth and as thin as single cream. Let the batter rest for 10 min so the flour hydrates and the crepes come out soft but slightly chewy.

   Add in this stepPlain (all-purpose) flour 60 gCornflour (or sweet potato starch) 20 gSalt ½ pinchWater 140 ml

2. Finely chop the spring onion. Beat it with the eggs and salt until no streaks of white remain. You will use about one egg per crepe.

   Add in this stepSpring onion 20 gEggs 2Salt ½ pinch

3. Heat a non-stick frying pan (24 cm ×2: pan size × number of crepes) over medium heat and brush it with a thin film of the oil. Stir the batter (the starch settles), pour in one portion and tilt the pan at once so it covers the base in a thin round. Cook each crepe for 1 min 30 sec, until the edges lift and the top no longer looks wet, then flip it.

   Add in this stepVegetable oil 1 tsp

   medium heat

4. Slide the crepe onto a plate, add a little more of the oil and pour in one portion of the egg. Spread it quickly to the size of the crepe, lay the crepe straight on top and press gently so they stick together. Cook on medium-low heat for 1 min until the egg underneath is set and no longer runny.

   Add in this stepVegetable oil 1 tsp

   medium-low heat

5. With a spatula, roll it up from one side into a flat log with the egg inside. Cook seam-side down on medium-low heat for 30 sec to seal, then cut into 5–6 pieces. Repeat with the remaining batter and egg.

   medium-low heat

6. Drizzle with the soy paste and sweet chilli sauce, or serve them on the side for dipping. Eat hot, while the crepe is soft and slightly crisp at the edges.

   Add in this stepThick soy paste (or oyster sauce) 2 tbspSweet chilli sauce 2 tsp