Dan Bing (蛋餅), sometimes called “Taiwanese omelette” or “egg crepe,” is a beloved breakfast staple you’ll find in almost every breakfast shop across Taiwan. Whether you’re grabbing one on your morning commute or making it at home for a quick bite, Dan Bing is all about comfort and simplicity.
These savoury egg pancakes are made from a soft flour-based batter, typically cooked with eggs and spring onions, then pan-fried until golden. They’re satisfying to eat, full of flavour, and endlessly customisable.
What is Dan Bing?
In Taiwan, Dan Bing comes in many forms. Some versions use pre-made dough wrappers that turn out firm and crispy, while others—like this one, known as ‘Batter-based Dan Bing’’粉漿蛋餅—use a simple batter that creates a softer texture with the perfect chew.
This old-school batter-style Dan Bing is super easy to make at home with basic pantry ingredients, making it perfect for breakfast or a light meal.
Why You Should Try This Recipe
This recipe is beginner-friendly, quick to make, and endlessly adaptable. You don’t need any special equipment—just a bowl, a whisk, and a pan. Plus, you can easily adjust the fillings to suit your cravings or what’s in your fridge.
The texture is key here: soft and slightly chewy in the centre, with golden, crispy edges. It’s the perfect balance of comfort and flavour.
Filling Ideas for Dan Bing
You can keep it simple with just eggs, or make it extra with a variety of fillings. Here are some tasty options:
- Cheese
- Ham, bacon, or sliced sausages
- Tuna
- Sweetcorn
- Pork floss (肉鬆)
- Taiwanese basil 九層塔
- Sautéed mushrooms
- Kimchi
Batter Ratio for This Version
This version uses a cold-water batter, rather than a kneaded dough. The ratio is:
Tapioca flour : Plain flour : Cold water = 1 : 3 : 8
The cold water helps create a pourable, glue-like batter that’s easy to spread in the pan. It doesn’t absorb quickly or become sticky, so the final pancake turns out soft, moist, and slightly elastic—just like the traditional kind you’d find at old-school Taiwanese breakfast stalls.
Add a pinch of salt to the batter for a subtle savoury flavour.
Other Cooking Tips for Making Dan Bing
- Use a non-stick pan: This helps ensure your Dan Bing doesn’t stick and gives you a beautifully even, golden finish.
- Thin layer = crispy edge: Spread the batter thinly in the pan to get that signature crispy border.
- Cook on medium heat: Too hot and it burns; too low and it won’t crisp up. Medium heat gives you that perfect golden brown.
- Fold or roll while warm: Once filled, fold or roll the crepe while it’s still warm to make it easy to serve and eat.
Whether you grew up with Taiwanese Dan Bing or you’re trying it for the first time, this simple and satisfying dish is worth adding to your home-cooked breakfast rotation. It’s quick, filling, and endlessly adaptable to your tastes. From classic scallion and egg to cheesy ham or spicy kimchi fillings, you’ll find yourself making this over and over again!
Easy Homemade Taiwanese Dan Bing
Ingredients
For the pancake batter (1:3:8 ratio)
- 15 g tapioca flour
- 45 g plain flour
- 120 ml water
- A pinch of salt
- A small handful of chopped spring onions
For cooking & filling
- Vegetable oil
- 2 eggs, beaten
- Ham slices
- Cheese any meltable kind
- Sweet chili garlic sauce or soy sauce, chili oil—use what you love!
Instructions
- Mix the batter : In a bowl, whisk together tapioca flour, plain flour, water, salt, and chopped spring onions until smooth and runny.
- Cook the pancake : Heat oil in a non-stick pan over medium heat. Pour in half the batter and swirl or spread it into a thin circle. Let it cook undisturbed until the edges lift and the bottom is set.
- Flip and finish : Gently flip the pancake and cook the other side for another 30–60 seconds until set. Remove from the pan.
- Add the egg : In the same pan, add a bit more oil if needed. Pour in one beaten egg,then immediately place a cooked pancake on top. Let it cook for 30 seconds so the egg adheres.
- Assemble and roll : Flip the pancake so the egg side is facing up. Add ham and cheese to the centre, then roll it up. Lightly sear the outside for extra texture and to help melt the cheese.
- Repeat with the remaining batter and make another pancake with ham and cheese filling.
- Serve : Slice into bite-sized pieces and drizzle with sweet chili garlic sauce—or any sauce you like!
Video
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