Gluten-Free Taiwanese Egg Crepe (Dan Bing)

Ingredients

• 1/2 cup Rice Flour
• 1 tablespoon Tapioca Starch
• 1/2 cup Water
• 2 large Eggs
• 1 tablespoon Green Onions, chopped
• 1 teaspoon Soy Sauce (Gluten-Free Tamari)
• 1/2 teaspoon Sesame Oil
• 1 tablespoon Cooking Oil

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup Rice Flour, 1 tablespoon Tapioca Starch, and 1/2 cup Water until the mixture is completely smooth and there are no lumps.
2. 2In a separate small bowl, whisk together the 2 large Eggs, 1 tablespoon chopped Green Onions, 1 teaspoon Soy Sauce (Gluten-Free Tamari), and 1/2 teaspoon Sesame Oil until well combined.
3. 3Heat the 1 tablespoon Cooking Oil in a 10-inch non-stick skillet over medium heat (approximately 350°F or 175°C).
4. 4Pour half of the rice flour batter into the heated skillet and immediately swirl the pan to spread the batter thinly into a round crepe shape.
5. 5Cook the crepe for about 1 minute, or until the edges look slightly dry and the surface appears set.
6. 6Pour half of the egg mixture evenly over the surface of the crepe in the skillet. Cook for another 1 to 2 minutes, or until the egg is fully cooked and appears set.
7. 7Carefully fold the crepe in half using a spatula, or gently roll it up from one side. Serve immediately.

Substitutions

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