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original dan bing.
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5 from 4 votes

Taiwanese Traditional Vendor Style Egg Crepe (Dan Bing) - Original & Cheese + Corn

Prep Time3 mins
Cook Time7 mins
Course: Breakfast
Cuisine: Taiwanese
Servings: 1
Author: Edwina


  • 3 tbsps bread flour
  • 4 tbsps cold water
  • 1 tablespoon tapioca flour
  • 1 tablespoon scallion thinly sliced
  • 1 teaspoon toasted white sesame seeds optional
  • pinch of salt
  • cooking oil
  • 1 egg
  • filling of your choice
  • For corn + cheese flavor
  • 1 tablespoon frozen corn kernels thawed
  • cup shredded cheese or more if desire


  • Mix bread flour, tapioca flour, salt and water together and stir until it's very smooth. Add in scallion, sesame seeds and stir to combine.
  • Heat a nonstick pan with medium heat, then spray or brush on a thin layer of cooking oil.
  • When the pan start to warm up a little bit, pour in the batter and spread it with back of a spoon or a pastry brush to an even 7-8 inch round. It's very important to do this before the pan gets hot, otherwise it will be hard to spread.
  • Cook for 2 minutes and flip to cook the other side until some brown spots develop on that side (about 1.5 to 2 minutes), then remove the pancake to a plate.

For the original Dan Bing

  • Adjust the heat to low, add enough oil to cook the egg and crack an egg into the pan, placing the pancake on top of the egg right away, Gently press the pancake with a spatula to break the yoke and cook the egg onto the pancake.
  • After the egg is cooked, flip it egg side up and add the seasonings you want before rolling it up.
  • Remove it to a plate, cut into bite size and enjoy!

For the corn+cheese

  • Adjust the heat to low, crack an egg in a bowl, and add in corn kernels and mix to combine.
  • Pour the corn and egg mixture into the pan, putting the pancake on top of the egg right away. Gently press the pancake with a spatula to cook the egg onto the pancake.
  • After the egg is cooked, flip the egg side up and add shredded cheese to the third portion of the pancake closest to you, roll it up and cook for another 10 seconds. Move the pancake to a plate, let it sit for another 30 second to allow the cheese to melt. Cut into bite size and enjoy.


If the pan becomes very hot after you make the pancake, you can turn off the heat and use the remaining heat to complete the remaining steps. 
In Taiwan, people usually eat this dish with a special kind of sweet soy glaze that is hard to find in the US, but you can dip it with a bit of soy sauce, ketchup, spicy sauce, or just eat it by itself (which is what I usually do).  You could also add some salt and pepper in the egg before you roll it up.