Chinese Onion Crepe with Egg (Dan Bing)

Summary: This is a common breakfast found in Taiwan sold by street vendors. It's a humble fare that's served in plastic bags drizzled in thick soy or chili sauce. I always find the cheap, humble dishes to be tastier than expensive ones. The Chinese onion crepe or pancake is key here, which you can find at your local Chinese grocery store. You may see many varieties, try to go with the thinnest kind you can find for this dish.

 

Ingredients:

• Chinese Onion Crepe, thin style
• Eggs, 2 per crepe
• Salt and Pepper
• Optional:
• Green Onion
• Dipping Sauce:
• Sweet Chili Sauce
• Option:
• Thick Soy Paste with Chilis, Garlic

Step 1: I am making one here for a snack, but you can make as many as you want for a meal. Start by beating the eggs and adding in the green onion. Season the beaten egg with salt and pepper.

Step 2: Note that it is important when cooking eggs to use a non-stick pan, or else the eggs will just get stuck to the pan an it won't be pretty. Cook ONE side of each crepe until golden brown,  3-5 minutes. Leave the other side uncooked and set to the side. 

Step 3: Pour 2 eggs worth into the pan. Place the COOKED side down on top of the egg. The non-cooked side should be facing up.

If you have a big pan like me, and your egg spread out over the border of the crepe, you can use your spatula to tuck in the egg underneath the crepe.

Step 3: Once the egg is golden brown on the bottom, 2-3 minutes, flip the crepe to cook the uncooked side until golden brown.

Step 4: Roll (more like fold) into a crepe/burrito shape and cut into pieces. Serve with dip of your choosing and enjoy!