Dan Bing Taiwanese omelette
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Dairy-free
Inspired by Matt Tebbutt’s trip to NYC, this East Asian egg pancake is best sliced into rolls and dipped into a sweet, fiery sauce.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the crêpe batter
- 100g/3½oz strong white flour
- 1 egg, beaten
- salt and freshly ground black pepper
For the filling
- 2 eggs, beaten
- 6 basil leaves, shredded
- 1 tsp sesame oil
- 1–2 tbsp Taiwanese soy paste
For the dipping sauce
- 1 tbsp oyster sauce
- ½ tbsp black vinegar
- 1 tbsp sriracha
- 2 tbsp runny honey
- 2 tbsp soy sauce
- 1 tsp sesame oil
For the garnish
- 2 spring onions, finely sliced
- 6 small basil leaves
Method
First, make the crêpe batter. Combine the flour, beaten egg and 200ml/7fl oz water in a large bowl, then season and set aside.
Combine the filling ingredients in another bowl. Set aside.
Put all the sauce ingredients into a small saucepan. Set the pan over a high heat and cook for 2–3 minutes until reduced to a coating consistency. Set aside.
To assemble, pour a ladle of crêpe batter into a hot, medium non-stick frying pan, over medium heat. Move the batter around the pan and pour out the excess. The pancake will cook pretty much immediately. Now pour in half of the filling mixture, smooth out to form a thin layer and cook for 1–2 minutes until just set. Roll up and slice into four pieces. Repeat this process to make a second omelette.
Drizzle with a little of the dipping sauce and garnish with finely sliced spring onions and basil leaves. Serve the rest of the dipping sauce alongside.
