Dan Bing (Taiwanese Egg Crêpes)

A trendy Taiwanese breakfast, Dan Bing is a famous Taiwanese breakfast that involves making crepes of eggs before rolling and cutting them. The crepe is then wrapped in a delicate, thin crepe, egg yolks well-beaten and spiced with shiro dashi, and toasted sesame oil provide the popular Taiwanese breakfast a rich, spicy flavor and a fragrant final. 2020 F&W Best New Chef Trigg Brown of Win Son in Brooklyn, who posted this recipe, cuts the dan bing into small pieces and sprinkles it with gochujang and sesame seeds for an enticing snack. (He also enjoys taking the recipe to the next level: “I like to cook a scallion pancake, put two pieces of American cheese on it, then use it like a sandwich casing to encapsulate the sliced dan bing for a carb-on-carb situation that makes me really happy,” Brown explained to F&W.)

Glutinous Rice flour can be described as a beautiful grain made from sticky, short-grained rice, also known as glutinous rice. (Despite its name, this flour doesn’t contain gluten.) Including it in the crepe batter ensures the crepes remain soft. Shiro Dashi and rice flour are both glutinous. They are found in many Japanese grocery stores or on the internet at japanesetaste.com. Soy paste, a rich source of umami Taiwanese condiment, is sold online in Hyundai. shop.


  • 15 large eggs divided
  • 1/2 cup plus one tablespoon of whole milk
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1/4 cup glutinous rice flour (about 1 1/4 ounces)
  • One tablespoon unsalted butter divided
  • 3/4 teaspoon kosher salt
  • 1/4 cup plus four teaspoons of neutral cooking oil (such as soybean oil), divided
  • 3/4 cup packed fresh Thai basil leaves (about 3/4 ounce), torn, plus more leaves for garnish
  • Six tablespoons shiro dashi (such as Ninben Shiro Dashi Sauce Concentrated Soup Base) (see Note)
  • Two tablespoons toasted sesame oil
  • Fried shallots with sesame seeds toast gochugaru, cut scallions, to garnish (optional)
  • Soy paste(such as Traditional Firewood Soy Paste) (optional) (see Note)


  1. Whisk three eggs, milk, all-purpose flour sugar, glutinous rice flour, and salt in a large bowl. Cover the crepe with batter with a chiller, and refrigerate until all liquid has been absorbed and the mixture becomes slightly thicker for at least one hour or up to 12 hours.
  2. A 10-inch nonstick skillet is heated on medium. Incorporate one teaspoon of neutral oil and swirl it around to coat the skillet. Remove crepe batter from the refrigerator and mix thoroughly. Ladle 1/3 of the batter in the skillet and then tilt the skillet until the batter is evenly coated on the bottom of the skillet. Cook until the batter has set and the crepe starts pulling away from the edges of the skillet, approximately 45 minutes. Turn the crepe over, and cook until cooked in about 30 seconds. (Crepe will appear pale and begin to brown in step 4.) Take the crepe out of the skillet and put it aside. Repeat the process three times for four crepes. Use one teaspoon of neutral oil and 1/3 cup batter per crepe. Wipe skillet clean.
  3. Whisk the rest of the 12 eggs large bowl until they are frothy. Mix in the basil that has been shredded, as well as shiro dashi and sesame oil.
  4. Bring the skillet back to a simmer at medium-high, then add one tablespoon of neutral oil and swirl the skillet to coat it. Pour 3/4 cup egg and sugar mixture into the center of the skillet; then top with one cooked crepe. Cook on low heat, without stirring, until eggs are cooked, around 45 minutes. Flip the entire mixture over. Fold one side towards the middle of the egg mixture. Fold the other side towards the center, slightly overlapping (like folding letters). Flip the folded side over so that it is facing downwards. Cook until lightly brown in spots, around 45 minutes. (Cooking with the seam facing down will allow the egg mixture that is not cooked to be used as glue and create a seal around the folded omelet.) Turn and cook until golden approximately 1 minute later, decreasing heat as necessary when dan bing starts to brown too fast. Transfer the dan bing onto the cutting board and cover it with aluminum foil to remain warm. Repeat the process three times using the remaining three tablespoons of neutral olive oil, egg-basil mix, and crepes.
  5. Cut each dan bing in half crosswise, forming six pieces. Decorate with fried shallots gochujang, sesame seeds toasted, scallions, and basil leaves, if desired. Serve with soy sauce to dip if you wish.


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