Whether you’re hungry for a piping hot breakfast or midday snack, this Dan Bing Tuna Egg Crepe recipe is here to satisfy. Crispy on the outside – soft and chewy on the inside – and bursting with savoury deliciousness, you won’t believe just how easy it is to make your own Taiwanese breakfast crepe.
Taiwan was such a surprising country, and we fell in love with it way, WAY more than we ever expected.
If you’ve never been there, or never thought of adding it to your holiday plans, you should probably go rectify that.
Like, right now. 😛
We touched down in the Taiwanese Capital City of Taipei with pretty much ZERO ideas of what to expect from this tiny country, its local people, or their culture.
Oh boy, Taiwan was a shock to the system – in the most awesome way possible.
Our first impression though… where the heck is everyone?
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Turns out we’d timed it perfectly to be there during Chinese New Year. Which, of course, meant that almost everyone had skipped town to visit their families.
The streets appeared empty. Shops and restaurants were closed, and there wasn’t a soul to be seen on the streets… until we ventured into laneways and alleyways, and stumbled across foodie gold.
One such find was a little local stall tucked beneath a residential apartment building around the corner from our accommodation.
Popping open at 8.00am each morning, it would disappear behind a nondescript roller shutter around midday.
One morning we spied the assembly line of husband, wife and son working together at a massive grill, churning out piping hot burgers and Dan Bing (tuna egg crepes) to lines of hungry locals.
The enticing aromas emanating from that grill… Oh my god. One whiff had us stopping us in our tracks and wandering in for a closer look.
Suddenly, the lines cleared and it was our turn to order.
Despite not speaking a word of the local language, we managed to point and mime and eventually communicate, ‘we’ll have what they’re having.”
Taiwanese Pork & Egg Breakfast Burger + Dan Bing Tuna Egg Crepe + (massive) Chinese Coffee INBOUND.
We took a seat inside the tiny restaurant beside other neighbours already tucking into their food, and no doubt fooled no one by casually attempting to read the local paper.
Next minute there was a tap on my shoulder.
Turning around, I saw Mr Husband gesturing to his massive coffee kettle and offering us a refill. After filling our cup to the brim he gestured repeatedly towards the grill, along with a rapid-fire stream of Taiwanese that went straight over our heads.
Drawing us over to the grill, he pointed up to his signboard (where not a stroke of English could be seen to give us an inkling of what he wanted).
Looking at each other, I knew the same thoughts were whizzing through both our minds.
What is he saying? What do we do? Eeeeep.
Saved by Mrs Wife, who gave Mr Husband a good slap and yelled out something that could only mean, ‘They don’t speak Taiwanese!’
She held up her sauce bottles and everything became clear. 😛
We nodded our heads enthusiastically, and with a deft hand Mrs Wife slathered our Dan Bing with a tangy sauce blend that we later realised was a mix of soy and sweet chilli.
We grabbed our plates, returned to our seats, and launched into that tuna egg crepe like there was no tomorrow.
How much did our breakfast feast come to, you ask?
All up the dan bing tuna egg crepe, pork and egg breakfast burger and coffee set us back just under $2 Australian – ridiculously cheap for two people to
stuff themselves silly eat their fill for breakfast!
Everything You Need To Make Dan Bing Tuna Egg Crepe (Taiwanese 蚕餅)
This recipe is super easy – all you need to make your own dan bing tuna egg crepe is a handful of ingredients that you can easily find at your local supermarket:
- Green onions or scallions
- Plain flour
- Cornflour / cornstarch – this gives your crepes that crispy crunch.
- Sesame oil for cooking – sesame oil gives your crepes that extra delicious flavour zing, but you can easily substitute with vegetable oil if you don’t have sesame oil on hand.
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- ½ cup plain flour
- 2 tbsp cornstarch or cornflour
- ½ cup grated tasty cheese
- ¾ cup water
- 100 g canned tuna, flaked
- 3 eggs
- 1-2 green onions or scallions, finely sliced
- Sesame oil, for cooking
- Alrighty, let's quickly start with the sauce. Pop your soy sauce and sweet chilli sauce in a small bowl, then give them a good stir. Set aside.
- Now place your plain flour, cornstarch and salt into a large mixing bowl and add the water. Whisk until the batter has a nicely runny consistency with no lumps.
- In a separate small pouring jug or bowl, whisk 1 egg then add a ⅓ each of the green onions, tuna and cheese and mix well. Pop aside.
- Now heat the sesame oil in a small to medium frypan. Pour in a small amount of batter and quickly swirl until it reaches the edges. Cook for 1 minute until the crepe starts to cook, then top with the egg mixture and spread across the top of the crepe in a thin layer. Try to avoid the edges if you can.
- Cook until the egg just starts to set, then slide the spatula around the edges to loosen the crepe and flip it over. Continue cooking for another 30 seconds before flipping it back. Now you can fold in two edges to create a yummy tuna and egg crepe roll.
- Remove from the pan, then repeat for your remaining crepes.
- To serve, transfer your freshly cooked and rolled crepes to serving plates, slice into 2-3cm strips and drizzle with your blended soy and sweet chilli sauce. Enjoy!