Taiwanese Dan Bing

Method

1. 01

   Mix and rest the batter

   Whisk flour, tapioca starch, salt, and 250 ml water smooth, then whisk in the final 50 ml and half the scallions. Rest 15 minutes and stir from the bottom before every crepe.

   

2. 02

   Cook one thin crepe

   Heat a 24 cm nonstick skillet over medium for 2 minutes and wipe with 4 ml oil. Pour 90 ml batter, rotate immediately into a thin circle, and cook 75–90 seconds until the top loses its wet shine and the edge lifts.

   

3. 03

   Set the scallion egg

   Lift the crepe to a plate. Beat two eggs with one-quarter of the remaining scallions, add 3 ml oil to the pan, pour in egg, and leave 15 seconds before gently spreading it to the crepe diameter.

   

4. 04

   Bond crepe to egg

   Lay the cooked side of the crepe onto the still-moist egg and press gently. Cook 45 seconds until bonded, flip as one piece, and cook the crepe side 30–45 seconds until spotted gold but still flexible.

   

5. 05

   Roll and brown the seam

   Roll firmly with a spatula into a 4 cm cylinder. Put the seam down and cook 20 seconds, then roll once to colour another side; transfer to a board and rest 45 seconds before cutting.

   

6. 06

   Slice and repeat

   Cut into six pieces with a sharp knife and serve with 15 g soy paste on the side. Wipe browned crumbs from the skillet and repeat three times, stirring batter each time so starch does not settle.