Taiwanese · Breakfast & brunch

Dan bing egg crepes

Name: Dan bing egg crepes
Prep time: 12 min
Cook time: 16 min
Total time: 43 min
Yield: 4 crepes
Cuisine: Taiwanese
Ingredients: 1 cup all-purpose flour; 1/4 cup tapioca starch or sweet potato starch; 1 1/2 cups water; 1/2 teaspoon kosher salt; 6 scallions, thinly sliced and divided; 4 large eggs; 2 teaspoons toasted sesame oil; 2 teaspoons neutral oil; 2 tablespoons Taiwanese thick soy sauce; 1 teaspoon rice vinegar; 1 teaspoon granulated sugar; Chile sauce, for serving

Chewy Taiwanese breakfast-shop crepes bonded to scallion egg, rolled, sliced, and served with sweet soy.

About 45 minTotal

About 30 minActive

$Cost

ModerateDifficulty

Makes 4 crepes

Equipment

If you already have an 8-inch skillet, use it; the omelet will simply have softer edges.
Easiest for eggs
OXO Good Grips Pro 8-inch Frying Pan
View at Amazon
Best budget
Tramontina Professional 8-inch Fry Pan
View at Amazon
Best uncoated value
Lodge 8-inch Cast Iron Skillet
View at Amazon
Another workable path: If you already have an 8-inch skillet, use it; the omelet will simply have softer edges.
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How we chose
Research-backed · reviewed Aug 2026
We compared small skillets specifically for eggs and single portions: release, maneuverability, heat behavior, coating trade-offs, cooktop fit, and long-term care. Epicurious testing informed the material choices; manufacturer specifications established exact models. Kwilt has not cooked tamagoyaki in these pans.
OXO Good Grips Pro 8-inch Frying Pan: The light hard-anodized body and nonstick surface make thin egg layers easy to move while you learn the rolling rhythm. Trade-off: Nonstick coatings wear with use and require gentler utensils and heat than an uncoated steel or cast-iron pan.
Tramontina Professional 8-inch Fry Pan: Heavy-gauge aluminum spreads heat quickly, and the simple commercial form keeps the cost focused on cooking performance. Trade-off: This model is intended for gas and electric heat rather than induction, and its nonstick surface remains a replaceable part.
Lodge 8-inch Cast Iron Skillet: Seasoned cast iron avoids a synthetic coating and can serve far beyond this Recipe for baking, searing, and small portions. Trade-off: It is heavier to tilt, slower to respond, and needs a well-maintained seasoning layer plus careful oiling for delicate eggs.
Another workable path: If you already have an 8-inch skillet, use it. A round pan makes softer edges than a rectangular pan, but the same thin-layer rolling method works.
Sources
Epicurious 8-inch skillet guide
Epicurious nonstick testing
All-Clad skillet sizing guide

Ingredients

1× recipe · Makes 4 crepes

1 cup all-purpose flour
1/4 cup tapioca starch or sweet potato starch
1 1/2 cups water
1/2 teaspoon kosher salt
6 scallions, thinly sliced and divided
4 large eggs
2 teaspoons toasted sesame oil
2 teaspoons neutral oil
2 tablespoons Taiwanese thick soy sauce
1 teaspoon rice vinegar
1 teaspoon granulated sugar
Chile sauce, for serving

Instructions

Whisk flour, starch, water, salt, and half the scallions into a smooth thin batter; rest 15 minutes. Mix thick soy, vinegar, and sugar for the sauce.
Beat each egg separately with a few scallions and a drop of sesame oil.
Wipe an with neutral oil over medium. Add one-quarter batter, swirl thinly, and cook until the top sets and edges release; flip.
Pour one egg portion into the skillet, immediately lay the crepe over it, and cook until the egg adheres, about 45 seconds. Flip egg-side up.
Roll firmly, transfer seam-side down, and cut into bite-size pieces. Repeat and serve with sweet soy and chile sauce.