Taiwanese Dan Bing (Egg Crepe) with Vegan Ham

Ingredients

• 1 cup All-Purpose Flour
• 1 cup Water
• 1 tablespoon Tapioca Starch
• 4 tablespoons Vegan Egg Substitute
• 4 slices Vegan Ham
• 2 tablespoons Soy Sauce
• 1 teaspoon Sesame Oil
• 2 tablespoons Chopped Scallions

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

Instructions

1. 1In a medium bowl, whisk together the 1 cup of All-Purpose Flour, 1 cup of Water, and 1 tablespoon of Tapioca Starch until the mixture is completely smooth and there are no lumps.
2. 2Heat a 25.4 cm non-stick skillet over medium heat, which is approximately 175°C. Lightly grease the pan if needed.
3. 3Pour about 1/4 cup of the batter into the heated skillet. Immediately swirl the pan to create a thin, even layer of batter that covers the bottom. Cook for 1 to 2 minutes, until the edges of the crepe begin to lift slightly from the pan.
4. 4Gently pour the 4 tablespoons of Vegan Egg Substitute over the surface of the crepe, spreading it evenly. Place the 4 slices of Vegan Ham on top of the vegan egg substitute, and sprinkle with the 2 tablespoons of Chopped Scallions.
5. 5Carefully flip the crepe using a spatula. Cook for another 1 to 2 minutes, until the vegan egg substitute is fully cooked and the crepe is a light golden brown color.
6. 6Slide the finished crepe onto a serving plate. Drizzle with the 2 tablespoons of Soy Sauce and the 1 teaspoon of Sesame Oil just before serving.

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