Dan bing is a popular breakfast item in Taiwan. A thin crepe-like layer with eggs and an assortment of fillings to make this simple breakfast item fit for anyone. There are two main kinds of dan bing, one’s made with a pancake-like batter and the other with dough. This is the batter version, which is much softer and is more common at breakfast shops.
Course: Breakfast, Snack
Cuisine: Asian, Taiwanese
Keyword: Asian, Breakfast, Dan Bing, Egg, Taiwanese
Servings: 68" Wrapper
Dan Bing Batter
1C + 2TBsp Water
3/4CAll Purpose Flour
2Sprigs ofSpring OnionsChopped
Dan Bing Wrapper
Mix all the ingredients together, it should resemble a batter that's slightly thinner than a regular pancake batter.
Heat up a wok or a pan, add 2 tsp of vegetable oil to prevent sticking.
On medium heat, pour about 1/3C of batter into the pan or wok and swirl the wok in one direction as you pour to create a thin layer. About 2-3mm thick.
Cook until the sides start to peel off the pan then flip and cook for another minute. It doesn't have to be golden as you'll cook it a bit more when you add the fillings.
Repeat the process until you run out of batter. Makes about 6 8" wrappers.
Making Dan Bing
Heat up a wok or pan, add 2 tsp of vegetable oil. On medium-high heat, crack an egg into the wok and add a wrapper. Press with your spatula to evenly distribute the egg around the wrapper.
Once the egg is cooked or stuck to the wrapper, flip it over then add your toppings! Corn, cheese, ham, bacon- make sure the filling is ready-to-eat, not raw.
Roll the Dan Bing up and cut into bite size. Serve with plain soy sauce or vegan oyster sauce! (We like to grate some raw garlic into the vegan oyster sauce)