Dan Bing (Taiwanese Savory Egg Crepe)

In bustling Taipei, many people still crave a hearty savory breakfast, even if it’s on their way to work. Fortunately for everyone, every neighborhood has a stall selling traditional Taiwanese breakfasts featuring savory treats such as scallion pancakes, steamed or pan-fried buns, you tiao and fresh soy milk, and my favorite, the egg-filled crepe called dan bing. The recipe is easy enough, featuring a thin batter made of wheat flour and corn starch and filled with a thin egg omelette, cooked quickly to order and then rolled up and sliced into bite sized pieces, then drizzled with soy paste, a savory-sweet sauce, with optional chile sauce.

But for when making the crepe batter is even too much effort, I came up with a decidedly Californian quick take on this already quick recipe, using flour tortillas. And is my style, I threw in some leafy greens– in this case arugula– to boost the nutrition, color, and flavor. The texture of a flour tortilla is more similar to a Chinese scallion pancake than the softer and more pliable dan bing, which I think makes this recipe the best of both worlds. Enjoy!

Dan Bing (Taiwanese Savory Egg Crepe)

Serves: 1


1 burrito-sized flour tortilla

2 eggs

1 tsp low sodium soy sauce or tamari

1 tsp sugar

1 scallion, sliced thinly

1/2 cup arugula

1/4 cup cilantro, roughly chopped

1 T canola oil

For serving: soy paste (not soy sauce) or chile sauce


  1. Beat eggs with soy sauce and sugar until well combined, then stir in scallions. (For authenticity, use chopsticks.)
  2. Heat canola oil in a 10 inch nonstick frying pan (about the diameter of the tortilla) over medium heat, and pour in the egg mixture, and tilt pan so that the egg covers the bottom of the pan. Cook until about halfway cooked (set, but still a little wet on top, then gently press the tortilla onto the omelet. Cook for another 5 to 10 seconds, until egg is cooked but not browned, then flip over. (This is easiest using two spatulas.) Cook for another 10 seconds on the other side (tortilla-side down) until the tortilla puffs a little and is brown in spots. Turn off heat. Sprinkle with arugula and cilantro.
  3. Using the spatulas, roll the dan bing as tightly as you can (3- 4 turns), finishing seam side down, and press down with a spatula so that it remains rolled up. Remove to a cutting board, allow to cool enough to handle, then slice stylishly on the diagonal into bite-sized pieces. Serve with a drizzle of soy paste or chile sauce, if desired.

For more about Taiwanese breakfast: https://spiceboxtravels.com/2012/10/18/the-comfort-of-a-taiwanese-breakfast-soy-milk-and-scallion-pancakes/


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