Taiwanese Egg Crepes… or should I say, Taiwanese Egg-less Crepes? Egg-less or not, Dan Bing is the ultimate Taiwanese breakfast item. To me, a proper Dan Bing has a crispy, flaky exterior and a soft, chewy interior.
Turns out, finely-ground chickpea (garbanzo bean) flour is an amazing egg substitute. Clocking in at 20 grams of protein per cup, chickpea flour is not far from eggs in terms of protein content.
And if you were wondering, the cooked chickpea “egg” will not taste like chickpeas at all! Once cooked, the chickpea “egg” will have a rather neutral taste. The texture is firm – more dense than normal eggs. If you keep the “egg” layer thin, the difference in texture will be less noticeable. Done correctly, I would say you can achieve 85% similarity (to the original) with the vegan version.