Dan Bing recipe?
- Pei Feb 2, 2009 08:07 AM
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)!
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.
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...
I've got a few sites bookmarked that have recipes for jian bing. I haven't gotten around to trying any of them yet.
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.
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.