Taiwanese Egg Crepe (aka Dan Bing)
My Taiwanese Egg Crepe recipe gets me super excited because it is so easy to make and absolutely delicious! Jo Jr. and Missy Jo both love eating Taiwanese Egg Crepes on the weekend when I’m home to make breakfast. The other great thing about these Taiwanese Egg Crepes are that you can easily adapt the recipe to the ingredients you have on hand. Here’s how to make them:
To start, lightly scramble the egg. I scramble up one egg per person and make a batch of these Taiwanese Egg Crepes. The more you scramble the eggs, the fluffier they get. I like the eggs to be not fluffy so the Taiwanese Egg Crepe ends up being very thin. Add the salt to the egg(s).
Then, heat up one tablespoon of cooking oil in a frying pan on medium heat. I like using an avocado oil spray I got from Costco. It spreads the oil evenly and is healthier than other oils. In addition to a high smoke point of about 375 to 400 degrees F, avocado oil is packed with heart-healthy monounsaturated fats. Also, from my research, I learned that it only has 1.6 grams of saturated fat per tablespoon compared to 1.9 grams in olive oil. I think the oil is very neutral tasting as well.
Once the oil is hot, add some chopped scallions (or diced onions, shallots, whatever you have on hand). How much you add depends on how much you like scallions! I usually put in about 1/3 of one stalk, mixing the white and green parts. Let cook for 20 seconds or so.
Next, add the lightly beaten egg to the frying pan and try to keep it in a circle shape as best you can. Immediately put the uncooked tortilla on top of the uncooked egg. I usually push on the tortilla with my hand to try to spread the egg out underneath to match the shape of the tortilla. It doesn’t have to be perfect though. Cook for 30 seconds or so until the egg starts getting a little browned on the bottom.
*Sometimes, I’ll use cooked wheat tortillas from the freezer if I have those on hand. Or, if you want to indulge, get the frozen scallion pancakes from the Asian grocery store. Since those are a little thicker than tortillas, I would cook those on the frying pan first according to package instructions before cooking the egg.
Afterwards, flip the egg and tortilla combo over and cook for another 30 seconds to 1 minute until the tortilla is forming air bubbles. Then, use a spatula to flip the egg and tortilla back over and put it on a plate or a piece of foil. Spread 1 tablespoon of hoisin sauce down the middle of the egg.
Lay the thinly sliced cold braised beef on top of the hoisin sauce. Add the remainder of your chopped green onions (1/3 stalk), mixing the green and white parts.
*If you don’t have cold braised beef, you can use shredded pork jerky from the Asian grocery store. If you do this, I would skip the hoisin sauce since the pork jerky is already sweet. The shredded pork jerky is an easy ingredient to keep on hand because it has a long shelf life. I look for the one with no MSG or sodium benzoate. My kids actually prefer this over the braised beef.
Next, fold up 1 inch or so of the bottom of the tortilla towards the center to make a straight edge on the bottom. This keeps the ingredients from falling out through the bottom when your kids are eating it. Then, start from one side and roll to the other side. Wrap the Taiwanese Egg Crepe in foil to hold it’s shape. Now, repeat as many times as you want to make as many as you want! Serve warm.
Just to show you how many different ways you can adapt this recipe, here’s a picture of the egg crepes I made before our Grand Canyon Road trip:
Instead of cold braised beef or shredded pork jerky, I diced up some leftover turkey I had in the freezer. I cooked it with diced white onions and then poured the egg over it. I also added a slice of cheese before I rolled it up! Totally yummy and totally delicious! It was way better than a regular breakfast taco because the kids could eat it on the run without the eggs falling out of the bottom.
Check out my other Asian recipes:
Zha Jiang Mien (Chinese Spaghetti)
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Passive Time | 0 minutes |
| Servings | crepe |
- 1 tbs cooking oil I like grapeseed oil or avocado oil spray
- 1 uncooked tortilla cooked tortillas or scallion pancakes work too
- 1 egg lightly beaten
- 2/3 stalk green onion chopped
- 4 thin slices cold braised beef can also use Taiwanese shredded pork jerky
- 1 tbs hoisin sauce
- 1 pinch salt just a tiny pinch per egg
Ingredients
|
- Heat cooking oil on medium heat in frying pain.
- Add chopped green onions and cook for 20 seconds.
- Pour lightly beaten egg on top of green onions.
- Immediately put the uncoooked tortilla on the uncooked egg. Push down on the tortilla to spread the egg around underneath and center it. Cook for 30 sec to 1 min until egg is slightly browned.
- Flip the egg/tortilla combo over with a spatula and cook for another 1 minute until tortilla forms air pockets.
- Remove from heat and flip the egg/tortilla combo back over onto a plate.
- Spread 1 tbs hoisin sauce down middle of egg (if you're using shredded pork jerky, skip this step).
- Lay the cold braised beef over the hoisin sauce.
- Fold up the bottom of the egg crepe about 1 inch towards the center to make a flat edge on the bottom. Then, roll the egg crepe from one side to the other. Wrap in foil to hold the shape. Serve hot!