Street Dan Bing
Crepe
¾ cup all-purpose flour
1 tbsp sugar
⅛ tsp salt
1 ¼ cups milk
3 eggs
½ tsp vanilla extract
2 tbsp butter - melted
Filling
6 eggs, raw beaten
6 green onions - sliced
6 tsp sesame oil
6 tbsp Thai Sweet Chili Sauce
6 tbsp Soy Sauce
1
DIRECTIONS FOR FILLINGS
1. Mix eggs, green onions, and sesame oil. Use one egg or 2 ounces of filling for each crepe.
2. Mix Thai Sweet Chili Sauce with Soy Sauce.
DIRECTIONS FOR INGREDIENTS
1. In a small bowl, whisk the eggs, milk, and vanilla.
2. In a large bowl, whisk together flour, sugar, and salt. Make a well in the center and pour in the liquids. Once blended, whisk in butter until well combined.
3. Strain the mixture through a sieve into another bowl to remove any lumps.
4. Cover the bowl with plastic wrap and refrigerate overnight for at least 2 hours.
5. Remove batter from refrigerator and allow to come to room temperature for about 30 minutes.
6. Heat an 8 inch non stick pan over medium heat. Brush with melted butter - ladle 1/4 cup of batter into the center of the skillet. Tilt the skillet to coat the pan with the batter evenly. On top of the cooking crepe batter, add one scrambled egg mixture. Cook for 30 - 60 seconds. Use a spatula to flip the crepe over and cook the second side for 30 seconds.
7. Once flipped, spread sauce on top, then roll the Dan Bing up and place on a plate. Slice into pieces.
Ingredients
Crepe
¾ cup all-purpose flour
1 tbsp sugar
⅛ tsp salt
1 ¼ cups milk
3 eggs
½ tsp vanilla extract
2 tbsp butter - melted
Filling
6 eggs, raw beaten
6 green onions - sliced
6 tsp sesame oil
6 tbsp Thai Sweet Chili Sauce
6 tbsp Soy Sauce
Directions
1
DIRECTIONS FOR FILLINGS
1. Mix eggs, green onions, and sesame oil. Use one egg or 2 ounces of filling for each crepe.
2. Mix Thai Sweet Chili Sauce with Soy Sauce.
DIRECTIONS FOR INGREDIENTS
1. In a small bowl, whisk the eggs, milk, and vanilla.
2. In a large bowl, whisk together flour, sugar, and salt. Make a well in the center and pour in the liquids. Once blended, whisk in butter until well combined.
3. Strain the mixture through a sieve into another bowl to remove any lumps.
4. Cover the bowl with plastic wrap and refrigerate overnight for at least 2 hours.
5. Remove batter from refrigerator and allow to come to room temperature for about 30 minutes.
6. Heat an 8 inch non stick pan over medium heat. Brush with melted butter - ladle 1/4 cup of batter into the center of the skillet. Tilt the skillet to coat the pan with the batter evenly. On top of the cooking crepe batter, add one scrambled egg mixture. Cook for 30 - 60 seconds. Use a spatula to flip the crepe over and cook the second side for 30 seconds.
7. Once flipped, spread sauce on top, then roll the Dan Bing up and place on a plate. Slice into pieces.
