egg crepes

Bursting with flavour, this Dan Bing Recipe with tuna and egg makes the perfect savoury breakfast crepe or quick snack. A light batter made with cornflour (cornstarch) ensures these Taiwanese egg pancakes are crispy and fluffy, yet light and totally delicious!

Dan Bing Recipe - Taiwanese Egg Pancakes (蛋餅)

flour

cornstarch (cornflour)

½ cup cheese (tasty, grated)

water

g tuna (canned)

eggs

spring onion / green onion (finely sliced)

sesame oil (for cooking)

salt

tbsp sweet chilli sauce

½ tbsp soy sauce

Pop your soy sauce and sweet chilli sauce in a small bowl, then give them a good stir and set aside.

For the Sauce:

Place plain flour, cornstarch/cornflour and salt into a large mixing bowl and add the water. Whisk until the batter has a nice runny consistency with no lumps.

In a separate small bowl or pouring jug add the tuna, cheese, spring onions, egg and mix well. Pop aside.

Now heat the sesame oil in a small to medium frypan. Pour in a small amount of batter and quickly swirl until it reaches the edges. Cook for 1 minute until the pancake starts to cook, then top with around a ⅓ of the egg and tuna mixture and spread across the top in a thin layer. Avoid the edges if you can.

Continue cooking until the egg just starts to set, then slide the spatula around the edges to loosen the pancake and flip it over. Continue cooking for another 30 seconds before flipping it back. Now you can fold in two edges to create a yummy rolled pancake!

Remove from the pan, then repeat for your remaining pancakes.

To serve, transfer your freshly cooked and rolled pancakes to serving plates, slice into 2-3cm strips and drizzle with your blended soy and sweet chilli sauce. Alternatively, you can serve them whole and wrapped in a piece of paper. Enjoy!

For the Pancakes Batter:

https://www.youtube.com/watch?v=49go28Rtdmg

Bursting with flavour, this Dan Bing Recipe with tuna and egg makes the perfect savoury breakfast crepe or quick snack. A light batter made with cornflour (cornstarch) ensures these Taiwanese egg pancakes are crispy and fluffy, yet light and totally delicious!

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How to Make Dan Bing - Taiwanese Egg Pancakes (蛋餅)

Quick and easy to make, these delicious crepes are topped with lemon and sugar for a delicious breakfast, lunch or dessert.

Crepes with Lemon and Sugar

milk

all-purpose flour

unsalted butter (melted, plus more for pan)

sugar

Lemon juice (for serving)

Granulated sugar (for serving)

In a large measuring cup or bowl with a pouring spout, whisk the eggs with the milk. Add the flour, sugar and salt, and whisk until smooth. Mix in the melted butter. Cover and allow to rest in the fridge for at least 20 minutes.

Heat a large non-stick skillet (at least 9”) over medium low heat. Melt about ½ tablespoon of unsalted butter and distribute evenly throughout the pan.

Pour ¼ cup batter into the center of the pan. Swirl the pan, tilting to distribute the batter all the way to the sides of the pan.

Cook the first side for 60-90 seconds until lightly browned. Gently slide a spatula under the edges of the crepe to flip.

Cook for an additional 45-60 seconds until cooked through and browned.

Repeat with remaining batter. Between crepes, add more dabs of butter as needed.

To serve, add 1 tablespoon lemon juice and 1 tablespoon sugar onto half the crepe. Fold the plain half of the crepe over the filling and fold again so that it is in quarters.

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Dan Bing Recipe - Taiwanese Egg Pan...

Crepes with Lemon and Sugar

Top 2 egg crepes recipes from across the web

The most viewed egg crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Dan Bing Recipe - Taiwanese Egg Pan...

Crepes with Lemon and Sugar

The most viewed egg crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine