~303 cal · 13g protein · 49g carbs · 6g fat (estimated, per serving)
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Rolled and sliced egg crepe with soy glaze
🇹🇼 Taipei
Dan bing is the beloved breakfast crepe of Taiwan, a thin, chewy batter cooked with a beaten egg pressed onto it, then rolled up, sliced, and drizzled with a sweet-savory soy glaze. Made to order at bustling morning shops across Taipei, it is warm, savory, and endlessly customizable with cheese, pork, or scallion.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 2 —
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1 cup + 2 tbsp flour + a little tapioca starch (for the crepe)
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2 eggs
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3 scallion
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2 tbsp a splash of soy or tamari glaze
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as needed oil for the pan
Instructions
1
Whisk the flour, starch, scallion, and water into a thin, pourable batter.
2
Cook a thin crepe in an oiled pan.
3
Pour beaten egg (or chickpea batter) over the crepe and press together.
4
Roll up the crepe 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
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Taipei. A city that argues nightly over the best beef noodle soup.
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Taiwan. Night-market island with a noodle-soup obsession.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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