Taiwanese Egg Crepe

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A classic Taiwanese street-breakfast crepe with a thin savory batter spread on a hot griddle, topped with a fresh egg and simple fillings, then folded into a neat square. The contrast between the crisp lacy edges and the soft, eggy center makes it irresistibly snackable.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 13 gFat
• 4 gSaturated Fat
• 30 gCarbs
• 1 gFiber
• 4 gSugar
• 11 gProtein
• 720 mgSodium
• 160 mgPotassium
• 110 mgCalcium
• 2.2 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the batter

• 1 cup (125 g) all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon fine salt
• 1 cup (240 ml) cold water
• 1 tablespoon vegetable oil, plus more for the pan

For each crepe

• 1 large egg
• 2 tablespoons shredded mozzarella or cheddar cheese
• 2 tablespoons canned sweet corn, drained
• 2 fresh basil leaves, torn (optional)
• 1 tablespoon finely chopped scallion (white and green parts)

For the dipping sauce

• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon rice vinegar
• 1/2 teaspoon chili flakes (optional)
• 1 teaspoon toasted sesame oil

Directions

1. Whisk the flour, cornstarch, and salt in a medium bowl. Slowly pour in the cold water while whisking to remove lumps, then stir in 1 tablespoon vegetable oil. The batter should be very thin, like heavy cream; let it rest 5 minutes.
2. Meanwhile, stir the sauce ingredients together in a small bowl until the sugar dissolves; set aside.
3. Heat an 8-inch nonstick skillet over medium heat and brush lightly with oil. Pour about 1/3 cup batter into the pan and immediately swirl to coat the bottom in a thin even layer. Cook 1 to 1 1/2 minutes, until the surface looks dry and the edges lift easily.
4. Crack one egg directly onto the crepe and use the back of a spoon to spread the yolk and white evenly across the surface. Sprinkle with cheese, corn, basil, and scallion, then press gently so the toppings adhere.
5. Cook another 1 to 2 minutes until the egg is set and the bottom is golden and crisp at the edges. Use a spatula to fold two opposite sides toward the center, then fold again into a neat rectangle. Slide onto a plate.
6. Repeat with the remaining batter and toppings to make 4 crepes. Serve hot with the dipping sauce spooned over or alongside.

Cook’s Notes

• Keep the batter thin; if it thickens while resting, whisk in 1 to 2 tablespoons of water to restore the consistency.
• A well-seasoned carbon-steel or cast-iron skillet produces the crispiest lacy edges that define a great crepe.
• Swirl the batter the instant it hits the pan; you have only a few seconds before it sets.
• Swap the cheese and corn for ham, hot dog slices, tuna, or kimchi for popular street-vendor variations.
• Eat the crepe right off the pan for maximum crunch, since the bottom softens as it sits.

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