Description
Unlike soft Japanese crepes, a uniquely Taiwanese crepe where moisture is completely baked out, resulting in a 'giant potato chip'-like crispy texture.
Restaurants serving Taiwanese Crispy Crepe
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Egg
- Milk
- Melted butter
- Favorite fillings (Choco
- Ham/Cheese
- etc.)
Instructions
- [Authentic Recipe]
- [Batter] Mix flour, egg, milk, sugar, and melted butter; make it slightly thinner and more watery than Japanese batter.
- Lightly oil a giant round stall griddle, pour batter with a ladle.
- Use a special T-shaped wooden spreader to spread the batter 'ultimately thin' evenly to the griddle's limits.
- [Baking (Lifeblood)] Before adding toppings, bake slowly on the griddle until all moisture evaporates and the entire piece hardens 'crisp' and golden brown (leaving absolutely no soft parts).
- [Topping] Add sweet fillings like choco-banana/strawberry, or 'savory (Xian Wei)' fillings like ham, cheese, tuna mayo, and lettuce.
- Carefully fold into a fan shape (triangle) without breaking the crust, serve in a paper holder.
Learn more Spice, substitutes, tips
Key spices
Butter and baked flour aroma
Substitutes at Japanese supermarkets
Bake Japanese crepe batter in a pan until almost scorched
Pairing
Tapioca Milk Tea
Trivia
[For Youth] Harajuku crepes brought from Japan mysteriously evolved to be 'crispy' (theory: soft ones collapse easily in Taiwan's climate). Texture is close to 'giant langue de chat' or 'thin cookies'; savory fillings (tuna cheese) match abnormally well.
Eating tips & etiquette
[Unique Eating] Biting it makes the crispy crust crumble all over your face and clothes, so cup your hand underneath and munch from the edge like biting a giant fan!
Allergen
Wheat, Egg, Dairy, (Depends on filling)