If you’ve never had Dan Bing, you’re in for such a treat. This is the kind of breakfast I grew up with—something that instantly brings me back to mornings when the streets smelled of scallion pancakes, soy milk, and fried dough. Dan Bing looks simple at first glance, but it’s so comforting: slightly crispy on the edges, chewy in the middle, and wrapped with fluffy egg.
What I love most? You can stuff it with anything you like. Some mornings I keep it classic with just egg and scallions, and other times I load it up with ham, cheese, and corn for my daughter, who thinks it’s the “best breakfast burrito ever.”
Why I Always Crave Dan Bing
In Taiwan, breakfast isn’t an afterthought—it’s the star of the day. Dan Bing is probably the most-ordered item at any local breakfast shop. It’s thinner and softer than the flaky scallion pancake but sturdier than a crepe, so it makes the perfect wrap for eggs and fillings.
I still remember grabbing one from a roadside stand on my way to school, wrapped in paper, the edges still hot enough to burn my fingers a little. It was quick, cheap, and filling, but somehow it never felt “fast food.” That’s why I still make it at home now—it connects me to those mornings and makes a regular weekday breakfast feel special.
Helpful Cooking Notes
Making Dan Bing does take a little patience. The batter is loose, like crepe batter, and if you rush the flip, it can tear. Here are a few things I’ve learned through trial and error:
Pan choice matters: A non-stick skillet is your best friend. I tried using cast iron once and ended up with a glued-together mess. Stick to non-stick.
Heat control: Don’t crank the heat up too high on your first attempt. Medium to medium-low works best—you want the starch to fully cook so it won’t stick or tear.
Batter feel: The mixture should pour like heavy cream. If it’s too thick, add a splash more water; too thin, whisk in a teaspoon more flour.
The flip trick: Let the edges lift slightly before you flip. If you rush it, it will fold onto itself.
Honestly, I’ve made these more times than I can count, and every once in a while I still mess up the first one. Think of it like pancakes—the first one is practice.
Filling Ideas I Love
The beauty of Dan Bing is its flexibility. Here are some of my go-tos:
Classic: Just scallions and egg with a drizzle of soy paste or oyster sauce.
Cheese + ham + corn: My family’s favorite—it feels indulgent but still breakfast-y.
Canned tuna with Japanese mayo: Surprisingly good and tastes like a tuna melt with a Taiwanese twist.
Basil + Chinese donut (youtiao): A true street-style combo.
For the sauce, I usually mix a spoon of vegetarian oyster sauce with my homemade chili oil. It adds that sweet-savory-spicy kick that keeps you reaching for another bite.
Make Ahead and Storage Tips
If mornings are busy for you like they are for me, you can prep the batter the night before. Just whisk it well before cooking since the starch tends to sink. The crepes themselves are best fresh, but if you have leftovers, store them in an airtight container in the fridge.
To reheat, I like to warm them in a dry skillet so they get back a little of that crisp edge. The microwave works too, but they’ll be softer.
How I Serve Dan Bing at Home
Some days, I roll them up burrito-style and hand them to my husband as he runs out the door with his coffee. Other days, I cut them into little pinwheels for the kids’ lunchboxes. And on weekends, I make a few different fillings and put them on the table so everyone can pick what they like—it feels a bit like a build-your-own breakfast bar.
Ingredients (Makes 2 Dan Bing)
4 tbsp flour (all-purpose or cake flour both work)
2 tbsp sweet potato starch or tapioca starch
½ cup water
1 tsp salt
1 tsp white pepper
2 green onions, chopped
2 eggs
Optional fillings: ham, cheese, corn, tuna, basil, Chinese donut
Step-by-Step Method
In a bowl, whisk flour, starch, water, salt, and pepper until smooth and runny. Stir in chopped scallions.
Heat a non-stick pan with a light drizzle of oil over medium heat.
Pour in half the batter, swirl it into a thin crepe, and cook 2–3 minutes until set. Flip carefully and cook another 1–2 minutes. Remove and set aside.
In the same pan, add a bit more oil and pour in 1 beaten egg. Place the crepe back on top of the egg while it’s still wet.
Cook until the egg is set and stuck to the crepe, then flip once more.
Add your fillings, roll up like an omelet, and slice or serve whole.
Classic Taiwanese Green Onion Crepe - Dan Bing
A beloved Taiwanese breakfast staple, Dan Bing is everything you want in a morning bite—crispy edges, a chewy center, and that fragrant pop of green onions. What makes it extra fun is how customizable it is—fill it with cheese, ham, fresh herbs, or keep it simple and enjoy it just as is. Best of all, this comes together in just minutes, making it perfect for busy mornings or a lazy weekend brunch.
Ingredients
- 2 large eggs
- 4 tablespoons all-purpose or cake flour
- 2 tablespoons sweet potato flour (or tapioca starch)
- ½ cup water
- 1 green onion, finely chopped
- 1 teaspoon salt
- 1 teaspoon white pepper
- Cooking oil, for frying
Instructions
- In a mixing bowl, whisk together the flours, water, salt, and white pepper until smooth and runny. Stir in the chopped green onion.
- Heat a lightly oiled nonstick skillet over medium-high heat. Pour in the batter and spread it out evenly. Let it cook undisturbed for 2–3 minutes until the bottom is set and golden.
- Flip gently and cook for another minute until fully cooked through. Transfer to a plate.
- Add a touch more oil to the same pan. Pour in the beaten eggs, then immediately lay the crepe back on top. Cook for 30–60 seconds, pressing gently so the egg adheres to the crepe.
- Flip once more, then roll it up while warm. Slice or serve whole, with your favorite fillings if desired.
Notes
- Making Dan Bing takes a little practice, just like pancakes or crepes. Use a good nonstick pan and be patient—sweet potato flour can feel sticky until it’s cooked through. Keep the heat moderate and give it enough time to set before flipping for the best results.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 787Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 372mgSodium: 2276mgCarbohydrates: 111gFiber: 5gSugar: 3gProtein: 27g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Dan Bing is one of those recipes that feels more like a memory than just food. Every bite takes me back to a busy Taiwanese street corner, but it also fits perfectly into my everyday kitchen. If you try this, don’t stress about making it look perfect. The slightly messy ones taste just as good—and sometimes even better.
Try other Taiwanese recipes:
