Breakfast
Danbing (Crispy Rolled Egg Crepe), Taiwanese-Style Quick Breakfast
Prep
10 min
Cook
15 min
Servings
2
Level
Easy
Danbing is a flour crepe rolled up with a thin egg omelet, a legendary Taiwanese street-side breakfast that can be made in just 15 minutes. It's soft and chewy on the outside, savory with egg on the inside, and finished with a drizzle of sweet-spicy soy sauce. Perfect for a quick breakfast before heading off to work or school.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams All-purpose flour
- 2 tbsp Tapioca starch
- 220 ml Water
- 1/4 tsp Salt
- 3 tbsp Cooking oil
- 4 Eggs
- 2 stalks Green onions, thinly sliced
- 3 tbsp Sweet soy sauce (kecap manis)
- 2 tbsp Bottled chili sauce
- 50 grams Shredded cheddar cheese (optional)
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👩🍳 Instructions
- 1 Mix the all-purpose flour, tapioca starch, salt, and water in a bowl. Whisk until smooth with no lumps; the batter should be thin, like a crepe batter.
- 2 Let the batter rest for 10 minutes so the flour can hydrate and the crepes turn out softer.
- 3 In a separate bowl, beat the eggs, then stir in some of the sliced green onions. Set aside.
- 4 Heat a nonstick flat skillet over low-medium heat and brush with a little oil.
- 5 Pour one ladle of the flour batter into the skillet, tilting the pan to spread it into a thin, even circle.
- 6 Once the surface is no longer sticky and the bottom is cooked (about 1 minute), pour about 2 tbsp of the beaten egg over the crepe and quickly spread it out before the egg sets.
- 7 Sprinkle with shredded cheese if desired, then immediately roll up the crepe from one side while the egg is still slightly wet so it sticks together perfectly.
- 8 Cook briefly until the egg is fully cooked and the roll holds together, then remove from the skillet.
- 9 Cut the roll into 3-4 pieces with a sharp knife and arrange on a serving plate.
- 10 Drizzle with a mixture of sweet soy sauce and chili sauce, sprinkle with the remaining green onions, and serve warm.
💡 Tips
• Keep the heat at low-medium so the crepe doesn't burn before you add the egg.
• Use a large-diameter nonstick skillet so the crepe can be spread thin and wide.
• You can add other fillings like smoked beef ham or diced chicken sausage on top of the egg before rolling.
• The batter can be stored in the fridge for up to 1 day; stir again before using since the flour will settle.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
12 gg
Protein
16 gg
Fat
32 gg
Carbs
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