Danbing
Danbing is a Taiwanese breakfast crêpe: a thin, chewy pancake with a layer of egg cooked onto it, rolled up while still hot. The tapioca flour gives it its characteristic chew.
Makes about 4 pancakes.
- 280 ml water
- 100 g all-purpose flour
- 30 g tapioca flour
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 4 eggs
- 1 pinch salt
- a few drops of sesame oil
- add the water to a measuring cup
- add the tapioca flour and mix thoroughly to remove any clumps
- add the flour, salt and white pepper and whisk until smooth
- whisk together the eggs, salt and sesame oil
- pour a quarter of the batter in a hot pan and swirl it thin, cook until the top is dried up
- flip the pancake and pour a quarter of the egg mixture on top
- let it cook until the egg is done
- roll up the pancake with the egg on the inside
- repeat for the remaining pancakes
Credits: Martijn Braam