Dan Bing (Taiwanese Egg Crepe Roll)

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Dan bing is the cornerstone of Taiwan's breakfast culture, sold at nearly every zaocan dian (morning eatery) across the island.

For many Taiwanese, no morning is complete without one. A thin wheat-flour batter is spread on a flat griddle, then an egg is cracked directly on top and spread across the crepe. As the egg sets, it bonds with the dough to create a dual texture: slightly chewy pastry on the outside and a soft, custardy egg layer within. Beyond the classic plain version, fillings range from corn and tuna to cheese and bacon, with each stall guarding its own batter recipe that keeps regulars loyal. A brush of soy paste adds salty depth, while a drizzle of chili oil sharpens the overall flavor. At 30-50 TWD (roughly one U.S. dollar), dan bing is assembled in under a minute, making it the grab-and-go fuel of Taiwan's scooter-riding commuters. The minor differences between stalls, the precise thickness of the batter, the exact moment the egg is spread, the ratio of soy paste to chili oil, are what turn a simple street food into a deeply personal daily ritual that regulars return to morning after morning.

Ingredients

servings

IngredientAmountUnit

all-purpose flour120 gg

water180 mlml

salt½ tsptsp

egg3 eaea

scallion2 eaea

cooking oil1½ tbsptbsp

soy sauce1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Put 120 g flour, 180 ml water, and 0.5 tsp salt in a bowl, then whisk until thin and smooth.

If lumps remain, press them against the side of the bowl and whisk again.
2

Heat

Rest the batter for 10 minutes so the flour hydrates and spreads evenly.

Slice 2 scallions thinly, and keep the 3 eggs ready so each one can be beaten just before cooking one crepe.
3

Control

Preheat the pan over medium-low heat for about 1 minute, then spread a thin layer from the 1.5 tbsp oil.

Pour the batter in 2 or 3 portions, tilting the pan to make a thin round crepe.
4

Step

When the edges turn opaque and the surface looks less shiny, slide a wide spatula underneath and flip in one steady motion.

Do not raise the heat high, because the thin crepe can dry, stick, or tear.
5

Control

For each crepe, beat 1 egg, pour it over the cooked side, and spread it thinly before scattering scallions.

Cook on low heat for 30 to 60 seconds, until the egg is set but still moist and glossy.
6

Finish

Fold or roll each crepe with the egg side facing inward, pressing lightly so it holds its shape without squeezing out moisture.

Cut into 3 or 4 pieces and serve warm with 1 tbsp soy sauce.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Savory Dan Bing is a Taiwanese egg crepe roll where flour batter and egg fuse into one chewy layer.
Finish cue: Fold or roll each crepe with the egg side facing inward, pressing lightly so it holds its shape without squeezing out moisture.
Avoid this: Do not raise the heat high, because the thin crepe can dry, stick, or tear.