TAIWANESE SAVOURY EGG CREPE (DAN BING)
Serves: 2
Batter:
■ 1/4 cup (60 mL) all-purpose flour or cake flour
■ 2 tbsp (30 mL) tapioca starch 1/2 tsp (2.5 mL) salt
■ 1/2 tsp (2.5 mL) ground white pepper
■ 1/2 cup (125 mL) water 1 scallion, both white and green parts, chopped
■ 1 tbsp (15 mL) olive oil, divided 2 large eggs, beaten
Fillings (optional):
■ 2 thin slices ham (2 oz/56 g total)
■ 1 cup (250 mL) shredded mozzarella cheese
■ 1/2 cup (125 mL) fresh or thawed frozen corn kernels ■ 1/2 cup (125 mL) dried pork fluff or pork floss
For serving:
■ Vegetarian oyster sauce
■ Chili oil
1. Make the batter: In a medium bowl, stir the flour, tapioca starch, salt, white pepper and water until the batter is a runny consistency with no lumps. Stir in the scallions.
2. Cook the crepes and assemble: Heat about 1 tsp (5 mL), of the olive oil in a medium non-stick frying pan over medium-high heat. When the pan is hot, pour half the batter into the pan and tilt or swirl the pan to evenly coat the bottom with a thin layer. Cook the crepe for 2 to 3 minutes, until the top is set and the mixture is cooked through. Flip and cook until the crepe starts to brown on the bottom, 1 to 2 minutes. Transfer the crepe to a plate. Repeat with drizzle of olive oil and the remaining batter.
3. Drizzle a little more olive oil into the pan. Pour half the beaten eggs into the pan and tilt or swirl the pan to evenly coat the bottom with a thin layer. Place one crepe, browned-side down, on top of the egg, gently press it down with a spatula, and cook until the egg is stuck to the crepe and the bottom starts to brown, 30 to 60 seconds. Flip the crepe, then top with your fillings of choice. Slide the crepe onto a large plate and roll it up into a log. Use a pair of cooking shears to cut into bite-size pieces. Repeat with the remaining crepe and egg. Serve with the oyster sauce or chili oil.