Recipe
🍳 BREAKFAST
Dan Bing
A soft, chewy egg crepe rolled up and sliced, Taiwan's favorite hot breakfast off the griddle.
Taiwanese · easy · serves 2
prep 15 min · cook 15 min
~332 cal · 13g protein · 56g carbs · 6g fat · 2g fiber · 0g sugars · 2g sat fat (estimated, per serving)
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Dan bing is Taiwan's favorite breakfast crepe, a soft, chewy batter cooked thin, layered with a beaten egg, then rolled up and sliced. Simple and comforting, it is a staple of the island's beloved breakfast-shop culture.
The crepe is cooked until the egg sets against the soft, slightly stretchy pancake, then brushed with a sweet-savory soy-based sauce. It can be plain or filled with cheese, corn, pork floss, or vegetables, customized to taste.
Sold hot from breakfast shops and stalls across Taipei and Taiwan from early morning, dan bing is cheap, warm, and quick.
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Make it yours
✓ Naturally vegetarian and dairy-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 2
1 cup flour (for the crepe)
2 tbsp tapioca starch (for the crepe)
2 tbsp cornstarch (for the crepe)
2 eggs
3 scallion
2 tbsp a splash of soy or tamari glaze
as needed oil for the pan
Instructions
1
Whisk the flour, both starches, a pinch of salt and cold water into a thin, pourable batter, then stir in the chopped scallion.
✎ Chef’s note
The tapioca starch is what makes a dan bing chewy rather than merely soft, and the cornstarch keeps it tender. Flour alone gives you a plain crepe.
2
Swirl a ladle of batter into an oiled pan, cook a thin crepe 1 to 2 minutes a side, and lift it out.
3
Pour the beaten egg (or chickpea batter) into the same pan and, while it is still wet on top, lay the crepe down onto it and press gently so the two fuse, then cook another minute or two and flip it so the egg side faces up.
✎ Chef’s note
Crepe onto wet egg, not egg onto cooked crepe. The egg has to set against the pancake to bond the two into one layer, which is exactly how the breakfast shops do it.
4
Scatter over any fillings you like (cheese, ham, corn, pork floss), roll or fold it, and slice into pieces.
5
Drizzle with the sweet soy (or tamari) glaze and serve hot.
Taipei tradition.
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🌏 While it simmers, know your destination
📍
Taipei. Taipei is a night-market wonderland, beef noodle soup, soup dumplings, stinky tofu, and bubble tea, the Taiwanese drink that teahouses in Taichung and Tainan both claim to have invented in the mid-1980s. Chinese regional and Japanese influences make it one of Asia's great eating cities.
🗺️
Taiwan. Taiwan is a street-food paradise, famous for beef noodle soup, soup dumplings, night markets, and bubble tea, which two teahouses, one in Taichung and one in Tainan, both claim to have invented in the mid-1980s. Chinese regional roots and Japanese influence meet in bold, snackable, endlessly inventive food.
🌍
Asia. Fermentation is the thread that runs the whole way across: soy sauce and miso, Korean doenjang and kimchi, Southeast Asian fish sauces, the soured batter behind an idli. Chilli is the newcomer among them, arriving only after 1500 with Portuguese and Spanish traders, which makes the heat in Sichuan, Thai and Korean cooking far younger than the fermenting underneath it.
The story behind this dish is up top, worth a read while the pot works.
More from Taiwan
Taiwanese Beef Noodle SoupChewy wheat noodles in a dark, star-anise beef broth with melting shank and pickled mustard greens.
Gua Bao (Pork Belly Buns)Taiwan’s famous night-market bun: a pillowy folded steamed bun cradling red-braised pork belly, tangy pickled mustard greens, cilantro, and sweet peanut powder.
Lu Rou FanRice topped with glossy braised minced pork in a five-spice soy sauce, Taiwan's everyday braised-pork bowl.
Browse all Taiwan recipes →
Good to know
You’ll need: Whisk.
Storing it: Best fresh and hot. Keep batter covered in the fridge for up to a day, and rewarm cooked ones in a dry pan.
Make it a Taiwan meal
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Frequently asked questions
What is Dan Bing?
A soft, chewy egg crepe rolled up and sliced, Taiwan's favorite hot breakfast off the griddle.
Where does Dan Bing come from?
Dan Bing is a Taiwanese dish from Taipei, Taiwan.
Can Dan Bing be made vegan, gluten-free, or dairy-free?
This Dan Bing recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Dan Bing safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Dan Bing take to make?
About 30 minutes total (15 minutes prep, 15 minutes cooking), serving 2.
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