Dan Bing (Taiwanese Egg Crepe)

In a bowl, whisk together 60 g wheat flour, 20 g tapioca starch, 1/2 tsp salt, and 170 ml water until you have a smooth, lump-free batter. Add 20 g finely chopped scallions and let the batter rest for 5 minutes.

For the sauce, mix 2 tbsp soy sauce, 1 tbsp honey, and 2 tsp water until well combined.

Heat a nonstick skillet over medium heat and brush it with a thin layer of neutral oil. Pour in half the batter and immediately spread it out with a spoon or by tilting the pan into a thin round about 18–20 cm across.

Cook the crepe for about 2 minutes, until the surface sets and golden spots appear on the underside. Flip and cook for another 1.5–2 minutes, then transfer to a plate.

Lower the heat, add a little more oil, and crack 1 egg into the pan. Immediately lay the crepe on top of the egg, browned side up, and press gently with a spatula so the yolk and white spread evenly over the crepe.

Cook for 1–2 minutes, until the egg sets, then flip so the egg side faces up and roll the crepe into a tight log. Repeat steps 3–6 with the remaining batter and second egg.

Slice the rolls into pieces, drizzle with the sauce, and serve hot.