👨‍🍳 作り方

1. 1

   In a small bowl, whisk together the all-purpose flour, cornstarch, water, and salt until smooth. Let the batter rest for about 10 minutes. This batter should have a thin, pourable consistency.

   💡 プロのコツ: Straining the batter through a fine-mesh sieve can help ensure a smooth crepe.
2. 2

   In a separate bowl, beat the eggs with the toasted sesame oil, a pinch of salt, and the chopped green onions.

   💡 プロのコツ: Ensure the green onions are finely chopped so they distribute evenly in the egg mixture.
3. 3

   Heat a non-stick frying pan over medium heat. Lightly oil the pan. Stir the crepe batter again (it may have separated slightly) and pour about 1/4 cup of batter into the hot pan. Swirl the pan to create a thin, even layer.

   💡 プロのコツ: A non-stick pan is crucial for easy flipping and rolling. A slightly lower heat can prevent the crepe from cooking too quickly.
4. 4

   Cook for about 2-3 minutes, or until the edges begin to curl and the bottom is lightly golden. Carefully slide the crepe onto a plate, cooked side up.

   💡 プロのコツ: Don't overcook the crepe at this stage; it will cook further with the egg.
5. 5

   Return the pan to medium heat and add a little more oil if needed. Pour about 1/4 cup of the egg mixture onto the pan. Immediately place the cooked crepe back onto the pan, egg-side down, so the egg adheres to the crepe.

   💡 プロのコツ: Work quickly to spread the egg mixture evenly over the crepe.
6. 6

   Cook for 1-2 minutes until the egg is mostly set and the edges of the crepe start to lift. Flip the crepe carefully using a spatula. Cook for another 30 seconds.

   💡 プロのコツ: If adding any optional fillings like cheese or ham, place them on half of the crepe before flipping.
7. 7

   Slide the finished Dan Bing onto a plate or cutting board. Roll it up tightly into a long, rectangular shape. Cut into 3-4 pieces.

   💡 プロのコツ: Serve immediately while warm.
8. 8

   Serve hot, drizzled with soy paste or your favorite dipping sauce.

   💡 プロのコツ: Traditional dipping sauces often include soy sauce, vinegar, and a touch of chili oil.