Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 2, 2009 08:07 AM

Dan Bing recipe?

The internets seem pretty silent on this topic, aside from one Chinese recipe that I can't read and a few YouTube videos that don't have recipes.

Does anyone have a recipe or general idea of how to cook a Shanghai/Taiwanese street food and breakfast staple called dan bing? It's basically an egg crepe.

I know the dough for the crepe is a combination of water, corn or tapioca starch, and water. The crepe is poured out, and when it's half cooked a beaten egg is poured on top and the whole crepe is flipped and then rolled up.

I've gotten a reasonably close approximation with half a cup flour, a heaping tablespoon of corn starch, and enough water to make the batter runny (rather than like pancake batter). But I definitely don't have it down to a science (yet)!

  1. Click to Upload a photo (10 MB limit)
  1. Have you tried posting on thed Chinese side of CHOWHOUND, in the international section?

    1 Reply
    1. re: normalheightsfoodie

      Actually, we ask that all recipe requests be posted here on the Home Cooking board, though a poster is welcome to post a "heads up" on a regional board, to direct posters who might have recipes to the Home Cooking board. We just ask that posters doing so use the "report" function for such a post, so that we can lock it.


    2. we like ours with scallion+oil bing.

      but your crepe combo sounds about right. we never have a set recipe for these things, usually is just thrown together...

      they DO sell chinese dan bing crepes in the noodle/frozen isle...

        1. I normally cheat and use tortillas… would love to be able to make scallion pancakes thin enough for this, but I never manage.

          Anyway, here's what this page says. It's pretty much what you were already doing, but now you have the Taiwanese seal of approval (TM).

          for 3 pancakes:
          8 Tbs high gluten wheat flour
          2 1/3 Tbs corn starch
          220 ml water
          pinch of salt

          Mix together batter ingredients and let rest 10 minutes (you can also add scallions).
          For each pancake, beat 1 egg with 1 Tbs water and 2-3 Tbs chopped scallions and a pinch of salt.
          Heat pan, oil lightly, pour 1/3 of batter and let it spread out into a thin pancake.
          When half-transparent, flip over and pour egg mixture over and spread evenly.
          At this point you can pour a little bit of oil on the side and shake the pan to make it go underneath, for a crispier pancake.
          When the egg is halfway set, flip again and cook for a few more seconds.
          Roll up (with egg on inside or outside), transfer to plate and cut into sections.
          Serve with sweet/spicy sauce or thick soy sauce.

          You can add pork sung, cheese, ham, bacon, etc.

          2 Replies
          1. re: DeppityDawg

            Thanks! I'll give that a try and report back. I did use high gluten flour, but in my experience adding even a little more plain gluten is a good idea for Chinese dishes like noodles, dumplings, and dan bing.

            1. re: DeppityDawg

              Looks good. I might suggest adding a few teaspoons of sesame oil. Something my mother-in-law taught me.

            2. Just one quick note...the most important part of this recipe is the heat. Always use Medium to Medium-Low heat...This allows the pancake and egg to cook thoroughly without scorching the pancake.