Breakfast · 15 min · chinese

Dan Bing Taiwanese Egg Crepe

If you like all-purpose flour, you’ll love this Chinese breakfast — 15 minutes from craving to table. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1/2 cup All-purpose flour
• 2 Eggs
• 3 Scallions
• 1 tsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Chili crisp

Steps

1. Whisk the flour with 3/4 cup water and a pinch of salt into a thin, lump-free batter.
2. Heat a 10-inch nonstick skillet over medium heat with a thin slick of oil.
3. Pour in half the batter and swirl to make a thin crepe; cook 1 minute until the edges lift.
4. Beat the eggs with the sliced scallions and pour over the crepe, tilting to cover.
5. Cook 2 minutes more until the egg is set, then flip and cook 30 seconds.
6. Slide out, roll up tightly, and slice into pinwheels.
7. Serve with soy sauce, sesame oil, and chili crisp for dipping.

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