Chinese Dan Bin Recipe (Taiwanese Egg Crepe)

All-purpose flour: The base of the crepe, providing structure and texture.

Water: Combines with the flour to create a smooth batter.

Eggs: Adds richness and protein, forming the main component of the crepe.

Vegetable oil: Used for cooking the crepe, ensuring it doesn't stick to the pan.

Salt: Enhances the overall flavor of the crepe.

Green onion: Adds a fresh, savory note and a pop of color to the dish.

To achieve a perfectly smooth batter, ensure you sift the flour before mixing it with the water. This helps to eliminate any lumps and results in a more uniform crepe. Additionally, when spreading the egg on the crepe, use a spatula to evenly distribute it, ensuring that every bite has a consistent egg flavor.

• all-purpose flour - Substitute with rice flour: Rice flour can provide a similar texture and is gluten-free, making it suitable for those with gluten intolerance.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crepe slightly denser.

• water - Substitute with milk: Milk can add a richer flavor and a slightly creamier texture to the crepe batter.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly different flavor profile and is a healthier fat option.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good alternative for high-heat cooking.

• salt - Substitute with soy sauce: Soy sauce can add a deeper umami flavor and additional saltiness to the crepe.

• green onion - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a direct replacement.

• green onion - Substitute with leeks: Leeks offer a slightly sweeter and more delicate onion flavor, adding a different but pleasant twist.

• Allow the Taiwanese egg crepe to cool completely before storing. This prevents condensation, which can make the crepe soggy.
• Place a sheet of parchment paper between each crepe to prevent them from sticking together.
• Store the crepes in an airtight container or a resealable plastic bag. Ensure all air is squeezed out to maintain freshness.
• For short-term storage, keep the container in the refrigerator. The crepes will stay fresh for up to 3 days.
• For longer storage, freeze the crepes. Lay them flat in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container.
• When ready to use, thaw the crepes in the refrigerator overnight or at room temperature for about an hour.
• Reheat the crepes in a non-stick pan over medium heat for a few minutes on each side until warmed through. Alternatively, you can microwave them on a microwave-safe plate, covered with a damp paper towel, for about 30 seconds to 1 minute.
• Avoid reheating the crepes multiple times, as this can make them dry and rubbery.

• Microwave Method:

  1. Place the leftover Chinese Dan Bin on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway to ensure it doesn't overcook.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick pan over medium-low heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the Chinese Dan Bin in the pan and cover with a lid.
  4. Cook for 2-3 minutes on each side, or until heated through, ensuring the egg doesn't overcook.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Chinese Dan Bin on a baking sheet lined with parchment paper.
  3. Cover the crepe with aluminum foil to prevent it from drying out.
  4. Bake for 10-12 minutes, or until thoroughly heated.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the Chinese Dan Bin in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway to ensure it heats evenly without becoming too crispy.

• Mixing bowl: A large bowl used to combine the flour, water, and salt into a smooth batter.

• Whisk: A utensil used to mix the batter until smooth and free of lumps.

• Non-stick pan: A pan that prevents the crepe from sticking, ensuring an even cook.

• Spatula: A tool used to spread the egg evenly over the crepe and to fold the crepe once cooked.

• Measuring cup: Used to measure the precise amount of flour and water needed for the batter.

• Tablespoon: Used to measure the vegetable oil accurately.

• Knife: A sharp tool used to chop the green onion finely.

• Cutting board: A surface used to chop the green onion safely and efficiently.