Dan Bing 蛋餅: Taiwanese Egg Crepes

This is a decadent dish that is perfect for a cool autumn evening.

Dan Bing 蛋餅: Taiwanese Egg Crepes

Dan Bing 蛋餅: Taiwanese Egg Crepes


Sabine Volkert
Designer, Illustrator, Animator




Crêpes Batter:
½ cup flour
1 cup water
2 Tbsp cornstarch

Egg Mixture:
3 eggs
Pinch of salt
Dash of sesame oil
Scallions (optional amount)

Anything you Like!

Dipping Sauce:
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp sugar
1 tsp sesame oil
Minced garlic
Toasted sesame seeds

  • Mix together all ingredients for the crêpes batter and let rest for 10 min. Give it a good stir again later before each use to ensure it’s smooth.
  • Prepare the egg mixture in a separate bowl. (Scallions can be optional and feel free to experiment with adding other toppings at this stage too.)
  • Put all sauce ingredients together in a saucepan. Cook over medium heat until the sugar dissolves and set aside. Now, you can also mix in chili, hoisin, or oyster sauce to your liking. One alternative sauce idea is to combine Okonomi sauce and Japanese mayonnaise, which also goes nicely with Dan Bing.
  • Preheat the pan over medium heat with a bit of oil. Pour about ⅓ of the crêpes batter onto the pan and swirl it around to coat for an even base. Cook for about 1 min.
  • Spread about ⅓ of the egg mixture evenly on top of the batter, but try not to spill over the edges.
  • Cook until the egg has mostly set, then flip it over. After 10 sec flip it back around.
  • Optional toppings time! Spread a layer of whatever you feel like on top. It can be just one extra ingredient or a combo of things. Among the classics are cheese, sweet corn, lettuce, ham, tuna, meat floss, kimchi and so many more–anything goes!
  • Roll up the Dan Bing in the pan. Serve as rolls or sliced into bite-sized chunks along with the dipping sauce and enjoy.