Gluten-Free Dan Bing (Egg Crepe) with Pork Floss

Ingredients

• 1/2 cup Rice Flour
• 1 tablespoon Tapioca Starch
• 3/4 cup Water
• 2 Egg
• 1/4 cup Pork Floss (Rousong)
• 1 teaspoon Soy Sauce (Gluten-Free Tamari)
• 1/2 teaspoon Sesame Oil
• 1 tablespoon Cooking Oil (for frying)

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

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup Rice Flour and 1 tablespoon Tapioca Starch until combined. Gradually whisk in the 3/4 cup Water until you have a smooth, thin batter with no lumps.
2. 2Heat a 25.4 cm non-stick skillet over medium heat, about 162.8°C (160°C). Add 1/2 tablespoon of the Cooking Oil to the skillet and swirl to coat the bottom evenly.
3. 3Pour about 1/4 of the batter into the hot skillet. Immediately tilt and swirl the skillet to spread the batter into a thin, even circle, about 20.32 cm in diameter. Cook for 1 to 2 minutes, or until the edges of the crepe look slightly dry and the center appears set.
4. 4Crack 1 of the 2 Eggs directly onto the surface of the crepe in the skillet. Use a spatula to gently spread the egg into a thin, even layer over the entire crepe. Cook for about 1 minute, or until the egg is just set.
5. 5Sprinkle half of the 1/4 cup Pork Floss evenly over the egg. Drizzle half of the 1 teaspoon Soy Sauce (Gluten-Free Tamari) and half of the 1/2 teaspoon Sesame Oil over the pork floss.
6. 6Carefully fold the crepe in half using the spatula, or gently roll it up from one side. Slide the finished crepe onto a plate. Repeat steps 2 through 6 with the remaining batter, 1/2 tablespoon Cooking Oil, 1 Egg, 1/4 cup Pork Floss, 1 teaspoon Soy Sauce (Gluten-Free Tamari), and 1/2 teaspoon Sesame Oil to make the second crepe.
7. 7Serve the Dan Bing immediately.

Substitutions

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