Danbing

Ingredients

• 40g all-purpose flour
• 20g tapioca starch
• 130ml water
• 2 scallions, thinly sliced
• Pinch of salt
• 2 tsp vegetable oil, divided
• 2 eggs
• Taiwanese soy paste or soy sauce, to serve
• Chili sauce, to serve

Before you cook

• Thinly slice the scallions.
• Whisk the flour, tapioca starch and water together in a bowl until smooth.
• Stir the sliced scallions and a pinch of salt into the batter.

Steps

1. Heat a nonstick pan over medium-low heat and add 1 teaspoon of the oil.
2. Pour half the batter into the pan and swirl it into a thin, even layer.
3. Cook the crepe without flipping for 4 minutes, until the bottom turns lightly golden.
4. Crack one egg into a small bowl and whisk it lightly.
5. Lift one edge of the crepe with a spatula.
6. Pour the whisked egg underneath the lifted crepe.
7. Press the crepe back down onto the egg.
8. Cook for 2 minutes, until the egg is mostly set.
9. Flip the whole crepe over so the egg side faces up.
10. Fold the crepe in from both sides, then roll it into a log.
11. Slide the finished crepe onto a plate.
12. Repeat the process with the remaining batter, oil and egg.
13. Slice each roll into pieces.
14. Serve warm with soy paste or chili sauce for dipping.