Dan Bing Recipe – Chinese Egg Crepe

In China, you can find all kinds of pastries sold as street food. In Chinese, we call pastry bing and our word for egg is dan.

dan bing

The egg pancake we’re making today includes zucchini and eggs, and is usually eaten with garlic and vinegar sauce. The abundance of vegetables over the summer and autumn make this dish an easy and delicious treat for everyday eating.

Making this pancake is actually very simple. Almost anyone can easily get started, but almost every family has their own taste and style, which can be easily catered for with such a recipe. This egg pancake includes just a few kinds of simple ingredients, but the measurements of these ingredients, the processing methods and the temperature of heat you fry the pancake at, all make the final pancake very different.

 dan bing

Pancake Ingredients:

  • 350g zucchini
  • 4 eggs
  • 100g self-raising flour
  • 30g green onions
  • 1/4 teaspoon white pepper (1 teaspoon = 5 ml)
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • vegetable oil for frying

Garlic and Vinegar Sauce:

  • 2 cloves garlic
  • 1g salt
  • ¼ teaspoon sesame oil
  • ¾ teaspoon sesame oil, extra
  • 1 tablespoon Zhenjiang vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sugar

dan bing step1

Let’s talk about the main ingredient: zucchini. There are many varieties of zucchinis: green, white or yellow. The white zucchini is the most common in China, while the green zucchini is the most common in other countries. (In North America and Australia it is called zucchini, but the British call it courgette, both being similar in flavor.) Try to choose a zucchini that is as fresh as possible, which means it will be more tender. Also, the smaller the zucchini is, the fewer seeds it will have, which is what you’re aiming for. If the zucchini is too large, it will have more seeds, which will need to be scooped out.

After you have washed the zucchini, it can be grated finely, but I tried out different methods several times and found that if you use a knife to cut the zucchini into thin sticks, it will taste a little better. Grating tears the surface of the zucchini and causes more flavor loss, as well as it being too mushy.

A good sharp kitchen knife will produce a smooth surface, retaining more moisture and flavor. Of course, if you find that cutting is too much trouble, you can grate the zucchini.

dan bing step2

Place the chopped zucchini into a large bowl and add the green onions, salt, white pepper and sesame oil.

dan bing step3

dan bing step4

Stir with chopsticks so that the zucchini sticks will be well covered and tasty. The salt will make some water ooze out of the zucchini.

dan bing step5

Next, add the eggs and stir well.

dan bing step6

Add the self-raising flour. This type of flour releases carbon dioxide making the pancake fluffier, which is what we are aiming for as well as a crispy outside. If you want a soft and pliable effect, you can use plain or all purpose flour.

Use the chopsticks to mix up the zucchini mixture. Try not to mix too hard or overmix otherwise the mixture will be too tough.

dan bing step7

Now we can prepare the garlic and vinegar sauce. First, mince the garlic and place it in a small bowl. Add the salt and ¼ teaspoon of the sesame oil. Take another small bowl and place the Zhenjiang vinegar, soy sauce, the other ¾ teaspoon of sesame oil and the sugar into it. Stir well and pour into the other bowl and combine.

Now it is time to cook the omelet. A non-stick pan is the best pan to use for this recipe, as a stainless-steel pan will make the pancake stick to it. Also, because of the limited size of the stove burner, the pan should not be too large as it will lead to uneven heating. A 24cm pan is ideal.

Pour in enough vegetable oil so that it just covers the entire bottom of the pan. Warm up the pan for 1 1/2 minutes and then lower the heat slightly. Use a spoon to pour the batter into the pan and use the bottom of the spoon to spread the batter evenly around. At this point, you need to pay attention to the color of the pancake.

dan bing step8

When the surface of the pancake is no longer runny, you can flip it over. If the surface has turned a nice golden color, it means that the temperature of the pan is just right. If you find that the color is too dark, the temperature is too high, and you need to reduce the heat. If the color is too light, the temperature is too low, and you will need to increase the heat. After about a minute, flip it over again and cook until golden. Then it will be ready, and you can enjoy it!

dan bing step9

The pancake has a lot of moisture in it and, if left for too long, the water will seep out and make the pancake lose its crispy and fluffy texture. So, it is best to eat it straight away.

dan bing

Danbing Recipe - Chinese Egg Pancake

Ingredients

Pancake Ingredients:

  • 350g zucchini
  • 4 eggs
  • 100g self-raising flour
  • 30g green onions
  • 1/4 teaspoon white pepper
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • vegetable oil for frying

Garlic and Vinegar Sauce:

  • 2 cloves garlic
  • 1g salt
  • ¼ teaspoon sesame oil
  • ¾ teaspoon sesame oil, extra
  • 1 tablespoon Zhenjiang vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sugar

Instructions

  1. Place the chopped zucchini into a large bowl and add the green onions, salt, white pepper and sesame oil.

  2. Stir with chopsticks so that the zucchini sticks will be well covered and tasty. The salt will make some water ooze out of the zucchini.

  3. Add the eggs and stir well.

  4. Add the self-raising flour.

  5. Use the chopsticks to mix up the zucchini mixture. Try not to mix too hard or overmix otherwise the mixture will be too tough.

  6. Mince the garlic and place it in a small bowl. Add the salt and ¼ teaspoon of the sesame oil. Take another small bowl and place the Zhenjiang vinegar, soy sauce, the other ¾ teaspoon of sesame oil and the sugar into it. Stir well and pour into the other bowl and combine.

  7. Pour in enough vegetable oil so that it just covers the entire bottom of the pan. Warm up the pan for 1 1/2 minutes and then lower the heat slightly. Use a spoon to pour the batter into the pan and use the bottom of the spoon to spread the batter evenly around. At this point, you need to pay attention to the color of the pancake.

  8. When the surface of the pancake is no longer runny, you can flip it over. After about a minute, flip it over again and cook until golden.

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