Taiwanese Dan Bing Egg Crepe 

Enjoy the delightful flavors of Taiwanese street food with this easy-to-make Dan Bing Egg Crepe! Perfect for breakfast or a light meal, these savory crepes are versatile and delicious. Here’s how to make them:

Ingredients:
For the Egg Crepe:

2 eggs
75g (1/2 cup) plain flour
2 tbsp tapioca starch (or substitute with cornflour/cornstarch)
220ml (1 cup) water, room temperature
1/2 tsp salt
Handful of spring onions, finely chopped
Optional: cheese singles, chopped ham, mayo
For Serving:

Sweet soy sauce (or light soy sauce)
Sesame oil
Chilli oil
Instructions:
Prepare the Batter:
In a mixing bowl, whisk together the eggs, plain flour, tapioca starch, water, and salt until smooth. Make sure there are no lumps. Stir in the finely chopped spring onions.
Cook the Crepes:
Heat a non-stick skillet over medium heat and lightly grease it with oil.
Pour a ladleful of the batter into the skillet, swirling it around to create a thin, even layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden.
Add Fillings (Optional):
If using, sprinkle cheese singles and chopped ham on one half of the crepe. Allow it to cook for another minute until the cheese melts.
Fold and Finish:
Carefully fold the crepe in half (or quarters if you prefer) and cook for an additional 30 seconds to 1 minute. Remove from the skillet and keep warm. Repeat with the remaining batter.
Serve:
Drizzle the crepes with sweet soy sauce, sesame oil, and chili oil to taste. Serve warm and enjoy!