Gluten-Free Taiwanese Egg Crepe (Dan Bing)

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup tapioca starch, 1/4 cup rice flour, 1/2 cup water, 2 large eggs, and 1/4 teaspoon salt until the mixture is completely smooth and no lumps remain.
2. 2Place a 25.4 cm non-stick skillet over medium heat. Let it heat for 1 minute until a drop of water sizzles.
3. 3Add 1/2 tablespoon of the 1 tablespoon cooking oil to the hot skillet and swirl to coat the bottom. The oil should shimmer.
4. 4Pour half of the batter into the hot skillet. Immediately 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 dry and slightly lifted, and the surface appears set.
5. 5Carefully flip the crepe using a spatula. Add your desired fillings (Ham, Cheese, Vegetables) onto one half of the crepe.
6. 6Fold the crepe in half over the fillings, or gently roll it up. Cook for another 1 to 2 minutes, pressing down gently with the spatula, until the fillings are heated through and the crepe is lightly golden brown on the outside.
7. 7Remove the crepe from the skillet and serve immediately. Repeat steps 3 through 7 with the remaining batter and 1/2 tablespoon cooking oil to make the second crepe.

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