Taiwanese dan bing

Ingredients

• 200 g T55 all-purpose flour
• 50 g Tapioca starch
• 400 ml Water
• 1 pinch Fine salt
• 8 pieces Eggs
• 2 bunches Scallions
• 4 leaves Lettuce leaves
• 80 g Dried pork floss (rou song)
• 4 tbsp Thick soy sauce (jiang you gao)
• 4 tbsp Thai sweet chili sauce
• 2 tbsp Toasted sesame oil
• 2 tbsp Neutral vegetable oil

Method

1. In a bowl, sift the flour and tapioca starch, add the salt, then gradually pour in the water while whisking until you have a smooth, lump-free batter. Let rest at room temperature for about twenty minutes to relax the gluten.
2. Meanwhile, thinly slice the scallions, rinse and carefully dry the lettuce leaves, then arrange all the fillings and sauces within easy reach of the pan.
3. Heat a nonstick pan over medium heat, brush with a drizzle of vegetable oil, then pour in a ladle of batter and spread it quickly into a thin circle with the back of the ladle.
4. When the edges lift on their own and the surface loses its shine, crack an egg into the center, beat it lightly with a fork directly on the crêpe, and sprinkle with sliced scallions.
5. Flip the crêpe as soon as the egg starts to set but remains wet on the surface, let cook for a few seconds, then flip it again so the egg side is facing up.
6. Arrange a lettuce leaf and a portion of pork floss, then drizzle with thick soy sauce, sweet chili sauce, and a splash of toasted sesame oil.
7. Roll the crêpe tightly onto itself using a spatula to form a compact cylinder, then cut it in half or into slices with a very sharp knife.
8. Repeat the process for the remaining portions, lightly greasing the pan between each crêpe, and serve immediately while the texture remains soft and warm.

Nutrition

Per serving

Energy

589.5 kcal

Protein

24.87 g

Carbohydrate

56.62 g

Fat

28.71 g

Fibre

2.69 g

Calcium

56.77 mg

Iron

1.47 mg

Magnesium

41.31 mg