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Taiwanese · Chinese

Dan bing (Taiwanese egg crepe)

Contains egg (no meat or fish)

蛋餅 · dànbǐng

A soft, slightly chewy crepe cooked onto a layer of beaten egg with spring onion, then rolled and sliced and served with a sweet soy sauce. A classic Taiwanese breakfast-shop order.

Dan bing (Taiwanese egg crepe) is a Taiwanese egg dish, ready in about 15 minutes and made with all-purpose flour and egg. It serves 2 and is rated easy to cook.

Start cooking
Sliced rolled Taiwanese dan bing egg crêpe on a plate with chopsticks
Photo: Joy / Wikimedia Commons · CC-BY-2.0
Prep
5 min
Cook
10 min
Total
15 min
Serves
2
Level
Easy
Calories
265

Ingredients

2 servings

Sauce

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the flour, starch, water, salt and half the spring onion (opens in a new tab) into a thin batter. Mix the sauce ingredients.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Heat 1 tsp oil in a non-stick pan over medium heat, pour in half the batter and swirl into a thin crepe. Cook until set and lightly spotted, flip and cook 30 seconds.

    Batter being spread in a hot pan
    How it looks · Photo: Mateusz Feliksik on Pexels

  3. Step 3

    Slide the crepe out. Beat one egg (opens in a new tab) with half the remaining spring onion (opens in a new tab), pour into the pan and immediately lay the crepe on top.

    • 1 min
    • medium heat

  4. Step 4

    Once the egg (opens in a new tab) sets, flip, then roll the crepe up with a spatula and cut into pieces. Repeat, and serve with the sauce and chilli oil (opens in a new tab).

    • 3 min

    Food safety: Cook the egg until set.

    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Taiwan · Well documentedMore food from Taiwan
Dish
Breakfast · Egg dishes · Street food
Cooking method
Pan-fried
Taste
savoury, mild, sweet & savoury
Diet
Vegetarian (lacto-ovo) · Dairy-free
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Alcohol-free · Pork-free · Beef-free
Without the optional extras: No nut ingredientsWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly · Street food
Cook more with
All-purpose flour · Egg · Tapioca starch · Spring onion · Soy sauce · Sugar
Techniques
Pan-frying

Allergens

  • Contains: Eggsfrom egg
  • May contain: Peanutsfrom chilli oil
  • Contains: Wheatfrom all-purpose flour, soy sauce
  • Contains: Glutenfrom all-purpose flour, soy sauce
  • Contains: Soyfrom soy sauce, chilli oil
  • May contain: Sesamefrom chilli oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

265 kcal per serving

Estimated

1 serving ≈ 201 g · recipe makes 2

Where the energy comes from

  • Protein 16%
  • Carbohydrate 51%
  • Fat 33%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy265 kcal132 kcal
Protein10.4 g5.2 g
Carbohydrate33.5 g16.7 g
Net carbohydrate32.2 g16 g
Sugars3 g1.5 g
Added sugars2.1 g1 g
Fibre1.3 g0.7 g
Fat9.7 g4.8 g
Saturated fat2 g1 g
Trans fat——
Cholesterol186 mg93 mg
Sodium834 mg415 mg
Salt equivalent2.1 g1 g
Vitamins & minerals per serving
Potassium
180 mg
Calcium
56 mg
Iron
2.7 mg
Magnesium
24 mg
Vitamin A (RAE)
88 µg
Vitamin C
3 mg
Vitamin D
1 µg
Vitamin B12
0.4 µg
Folate (DFE)
122 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: chilli oil.
  • Tapioca starch: Dry pearl tapioca (FDC 169717) used as a stand-in; both are almost pure cassava starch.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Bacon, cheese, tuna or corn rolled in with the egg are common Taiwanese breakfast-shop variations.

Common mistakes

  • A thick batter makes a heavy crepe; it should be thin and pourable.

Storage

  • Best eaten straight away. Leftovers keep 1 day in the fridge; re-crisp in a dry pan.

Variations

  • Cheese or ham dan bing: Add a slice of cheese or ham before rolling.
  • Corn dan bing: Scatter sweetcorn kernels over the egg — a breakfast-shop favourite.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3

Reviews & corrections

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