Corn Danbing (Taiwanese Egg Crepe)
Bubbly sweetness! The most popular topping of the king of Taiwanese breakfast "Omelette"
Description
Wrapping egg and massive sweet corn in chewy thin-baked dough (Danbing Pi). Corn sweetness and sweet Jiangyou Gao's 'sweet/saltiness' create perfect harmony.
Restaurants serving Corn Danbing (Taiwanese Egg 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
- Danbing Pi(Crepe dough)
- Egg
- Sweet corn
- Thick soy sauce
- Veg oil
Instructions
- [Authentic Recipe]
- Heat oil in pan, pour beaten egg, cover with commercial 'Danbing Pi (Taiwan crepe dough)' to stick egg and dough.
- Flip, egg side up.
- Top egg heavily with drained sweet corn (canned).
- Roll dough into a stick (or trifold) wrapping the corn.
- Bake surface crispy while pressing with a spatula, cut bite-sized, serve with sweet Jiangyou Gao.
Learn more Spice, substitutes, tips
Key spices
Savory baked dough aroma and sweet corn smell
Substitutes at Japanese supermarkets
Tuna mayo (equally hugely popular as Weiyu Danbing)
Pairing
Sweet Iced Milk Tea、Warm soy milk
Trivia
[For Everyone] An ironclad menu said 'if unsure what to add, just get this' at Taiwan breakfast shops. Corn's popping texture further highlights Danbing's chewiness. An absolute morning oasis for kids or those disliking spicy food.
Eating tips & etiquette
[Unique Eating] Add 'melting cheese (Qisi)' topping inside, gooey-ly fusing corn sweetness and cheese saltiness to devour!
Allergen
Egg, Wheat, Soy (from soy sauce)