dan bing egg crepes
Dan Bing Taiwanese Egg Crepe
by Liv
October 20, 2016
Recently I had a discussion wih Chris about my food blog and what sort of food we should cook next. That’s the moment I realized I have never made any breakfast dishes before for my blog. I was a little shocked about this so for the next few weeks I’m going to focus on breakfast recipes that I like for my food blog.

Dan Bing is a really popular Taiwanese breakfast dish. 99% of Breakfast cafes, restauants and vendors in Taiwan sell dan bing in their shops. I must admit I’ve probably eaten dan bing a thousand times in Taiwan but until now I’ve never cooked it. So with a bit of advice from back home and a little research I came up with this recipe. What you see below is my first ever attempt at making dan bing and it was really easy to make, which hopefully you’ll see in the photos.

Below are some cooking tips for making this dish:

  1. Please don’t use any extra flour when you try to flatten the dough because extra flour will make your dan bing too hard after cooked.
  2. You can make dan bing dough the night before and store it in the fridge. Roll it and flatten in the morning. That’s totally fine.
  3. I saw many chefs and bloggers put the dan bing dough into a plastic bag or put it in between two layers of cling film and flattened it. I was doing the same way and then I found out it’s so difficult to take the flattened dan bing out. In the end, I ended up wasting a couple balls of the dan bing dough.
    Because you can’t use any extra flour to stop the dough sticking to the worktop or your hands, I brushed some cooing oil on the worktop and on top of the dough. Then I flattened the dough and because there is this oil it was really easy to separate the dough from the worktop. I discovered this tip when I was young and saw a chef in a Taiwanese breakfast café in Taipei use this method. The result was great.
  4. Please don’t season the egg. This is because dan bing is usually eaten with soy sauce or thick soy sauce.
  5. Don’t put too many spring onions in the dan bing dough because too many spring onions will make it easier to burn the dan bing. You need to cook the dough first then add the eggs and other ingredients after but if you do want to add more spring onions I would recommend you put them in the egg.
  6. You can make so many different flavours of dan bing! I only demonstrated 1 basic flavour of dan binsg with ham and cheese but you can also use sweetcorn, tuna, bacon, frankfurters, tomatoes, etc.
  7. How to store the dan bing? You flatten the dan bing first then you put a sheet of parchment paper on either side of the dan bing. Then you stack them together and cling film them. When you want to cook it then you just need to take them out and pan fry with some oil at medium-low heat until both sides have turned a nice golden colour. You don’t need to defrost the dan bing before cooking.

I remembered some of these tips from my past but most from making dan bing for the first time. I hope these tips make it easier for you to try to make your own dan bing at home.

dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe
dan bing taiwanese egg crepe

Dan Bing Taiwanese Egg Crepe

Course Main Dish
Cuisine Chinese
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 12 dan bings


Ingredients for Dan Bing

  • 280 g plain flour
  • 140 g strong white bread flour
  • 320 ml water 65 degrees celsius
  • 2 spring onions
  • 1 tsp salt
  • 1 tsp sugar demerara or caster

Other ingredients

  • 1 egg to each dan bing
  • 1 cheddar cheese can be other cheese, grate it
  • 2 ham 2 slices of ham to 1 dan bing


  1. Mix plain flour, bread flour, salt and sugar in a mixing bowl.
  2. Slowly pour the 65-degree C water into step 1 and stir with a fork or chopsticks at the same time.
  3. After the flour and the water have totally combined together use both of your hands to knead the dough for 3-5 minutes then make it into a ball. Leave it in a mixing bowl, cover with a couple sheets of cling film and leave for at least 30 minutes.
  4. After 30 minutes, divide the dough into 70g small balls.
  5. Beat an egg and leave it aside.
  6. Heat up a thin layer of oil in a frying pan at low to medium fire.
  7. Brush a thin layer of oil on the worktop. Then place your small ball of dough on top and brush a thin layer of oil on the top of the dough. Use a rolling pin to flatten the dough to as thin as possible.
  8. Fry step 7 in the frying pan and make sure both sides are slightly golden in colour.
  9. Use a spatula to lift the step 8 crepe up and pour the egg in and put the crepe on top.
  10. If you make basic Dan bing then all you need to do is flip the dan bing again, which is egg side on top and you can just use spatula to roll it, then that’s ready to serve. Once it’s cooled down a little bit then slice it before serving. You can serve this dan bing with soy sauce or thick soy sauce.
  11. If you want to make ham and cheese flavour of dan bing then you need to flip it to become egg side on top and put ham in the middle and then sprinkle grated cheese on top of ham. Then roll it with spatula. Once the dan bing has cooled down a little bit then slice it before serving.

By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

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