A Standard Taiwanese Breakfast: Egg Crepe (Dan Bing)

• 50 grams Bread flour
• 50 grams Cake flour
• 30 grams Katakuriko
• 200 ml Water
• 1/2 tsp Salt
• 2 stalks Green onions
• 4 Eggs
• 1 tbsp Oyster sauce
• 1 1/2 tbsp Soy sauce
• 2 tsp Vinegar
• 1 tbsp Honey
• 1 tsp Sesame oil
• 1 Ra-yu

1. Cut the green onions into thin round slices and set aside.
2. Combine all the ingredients for the sauce.
3. To make the batter, put all the ingredients into a bowl and mix gently and thoroughly so that it is not lumpy.
4. Add half the amount of the green onion into the batter.
5. Heat the skillet (no oil) and pour in half of the batter.
6. Cook over very low heat.
7. (Spread the batter evenly.)
8. Turn it over and pan-fry the other side.
9. Once it is done cooking, take it out onto a plate.
10. Make another crepe with the remaining batter.
11. Beat the egg and mix in the remaining green onions.
12. Heat some oil in the skillet and pour in a half portion of the eggs.
13. Place the crepe from Step 4 onto the egg while it is still half-way cooked.
14. Turn it over when the egg gets solid.
15. Cook it for about 30 seconds, then start rolling it up.
16. Once it is rolled up, transfer to a cutting board, cut into 6 equal pieces and serve it onto a plate.
17. Repeat with the remaining egg mixture, serve it onto a plate, and it is done.
18. Dip it in the special sauce!
19. It goes well with ketchup or gyoza sauce as well.
20. It is also delicious if you add any of your own favorite toppings (e.g.
21. cheese, bacon, corn, or tuna.)
22. at Step 8.

bread flour, flour, katakuriko, water, salt, stalks green onions, eggs, oyster sauce, soy sauce, vinegar, honey, sesame oil

Taken from cookpad.com/us/recipes/152921-a-standard-taiwanese-breakfast-egg-crepe-dan-bing (may not work)