Egg-Free Taiwanese Breakfast Sandwich (Dan Bing)

Ingredients

• 1/2 cup Chickpea Flour
• 1/2 cup Water
• 1/4 teaspoon Salt
• 2 tablespoons Scallions
• 2 tablespoons Vegetable Oil
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1 teaspoon Black Vinegar
• 1/2 teaspoon Chili Garlic Sauce
• To taste Fillings (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup chickpea flour, 1/2 cup water, and 1/4 teaspoon salt until the batter is completely smooth and has no lumps.
2. 2Stir the 2 tablespoons of scallions into the chickpea flour batter.
3. 3Heat 1 tablespoon of the 2 tablespoons of vegetable oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
4. 4Pour half of the batter into the hot skillet, tilting the pan to spread it into a thin, even circle, like a crepe. Cook for 2 to 3 minutes, or until the edges look set and the bottom is a light golden brown.
5. 5Carefully flip the crepe and cook the other side for another 2 to 3 minutes, until it is also golden brown and cooked through. Remove the finished crepe from the skillet and set it aside on a plate.
6. 6In a small bowl, mix together the 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon black vinegar, and 1/2 teaspoon chili garlic sauce (if using) to create the dipping sauce.
7. 7Wipe out the skillet if needed, then add the remaining 1 tablespoon of vegetable oil and heat it over medium heat (176.7°C/175°C). Pour the remaining batter into the skillet, spread it thinly, and cook as you did the first crepe, for 2 to 3 minutes per side, until golden brown.
8. 8Cut both crepes into bite-sized pieces. Drizzle the sauce over the pieces and add any optional fillings you like.

Substitutions

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