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.
Dan Bing is, hands-down, my favorite breakfast item in the entire world. I could eat it every morning until the day I die. Some of my most cherished memories involve having Dan Bing. There’s really something about sitting on a stool in an old, unassuming breakfast stall while the sky is still dimly lit, casually talking to some of your favorite people and enjoying Dan Bing together. When I haven’t seen my older brother for several months (we’re separated by college locations), the first thing we do together is to sit down at our favorite breakfast stall and have some Dan Bing.
For those of you who have never had Dan Bing before, it is a thin, crepe-like savory pancake with eggs and scallions cooked onto it. To me, a proper Dan Bing has a crispy, flaky exterior and a soft, chewy interior. I personally love an extra crispy Dan Bing because of the added textural contrast.
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.