Dan Bing Taiwanese Egg Crepe

Ingredients

• 100g plain flour
• 30g tapioca starch
• 15g glutinous rice flour
• 320ml water
• 1/2 tsp salt
• 3 spring onions, finely sliced
• 4 eggs
• 3 tbsp neutral oil
• 4 tbsp thick sweet soy paste, to serve
• Chilli sauce, to serve

Before you cook

• Whisk the plain flour, tapioca starch, glutinous rice flour and salt together in a bowl.
• Pour in the water gradually, whisking until the batter is smooth and thinner than pancake batter.
• Stir in the sliced spring onions and rest the batter for fifteen minutes.
• Crack each egg into its own small bowl.

Steps

1. Set a non-stick frying pan over medium heat and brush it with a little oil.
2. Stir the batter, then pour in a scant ladleful and swirl the pan to spread it into a thin 20cm round.
3. Cook for ninety seconds until the surface looks dry and the edges lift away from the pan.
4. Flip the crepe and cook the second side for thirty seconds, then slide it onto a plate.
5. Repeat with the remaining batter to make four crepes.
6. Wipe the pan, add a teaspoon of oil and set it back over medium heat.
7. Pour in one egg and immediately break the yolk with a spatula, spreading it into a thin round.
8. Lay a crepe straight on top of the wet egg and press it down so the two bond together.
9. Cook for one minute until the egg is set, then flip the whole thing over.
10. Cook for thirty seconds more, then roll it up tightly from one edge.
11. Slide the roll onto a board and cut it into thick coins.
12. Repeat with the remaining eggs and crepes, then serve with sweet soy paste and chilli sauce.