Combine the flour, katakuriko and salt, and stir with a whisk until there are no lumps in the mixture. Add the water and mix.
Let the batter sit for a bit. Meanwhile, chop the green onions, and mix with the egg. Season with salt and pepper to taste.
Heat a frying pan, then turn the heat down to low. Pour 1 ladleful of batter into the frying pan, and spread thinly. If you use a non-stick frying pan, you don't need to add any oil to the pan.
When the color of the batter has changed, pour the egg mixture over it. (The color changes very quickly.)
It tastes good as it is, but you can add fillings of your choice on top. (Corn, etc.)
Roll up the crepe. Roll it up before the egg cooks completely.
Fry both sides until browned. You can turn the heat up to medium if you like and it's done!
Cut into bite-sized pieces, and serve with ketchup, or any sauce of your choice.
It's delicious with a generous amount of cheese inside. The saltiness of the cheese goes really well with the egg crepe.
If you make the crepe as thin as possible, they'll taste even better.
They're good with a generous amount of corn.
The danbing at the front has steamed cabbage and cheese. The danbing in the background has steamed cabbage, cheese, and steamed carrot. It was delicious with lots of vegetables! They go really well with cheese!!
At last! I had real danbing in Taiwan!! It was excellent!! I was also relieved that I didn't have to change my own version of danbing so much. Don't worry everyone, these are pretty authentic!
This photo shows a part of typical Taiwanese breakfast. Soy milk, deep-fried bread, and danbing. You dip the deep-fried bread in the soy milk to eat, and it was so good!! You can choose the soy milk served hot or cold!
I bought a packet of danbing crepes! Now I can enjoy the genuine taste of danbing at home, and I don't even have to go to Taiwan to eat it! I will do some experiments on my day off and will upload the recipe!
These are also danbing. These had a lot of basil. They were also good!!
Story Behind this Recipe
When I was looking at some pictures of Taiwanese breakfasts, and I got a sudden craving for it so I just came up with my own.
Adjust the thickness of danbing by adding or reducing the amount of water you use. Make your own danbing to suit your preferences; it's chewy and delicious.