International dishesSavory CakesTaiwanabout 30 minutes
This Taiwanese egg crepe roll with cheese and bacon is soft, with golden egg wrapped around melting cheese and salty bacon. It makes a very quick breakfast. The difficulty is the crepe, because thick batter gives a stiff sheet that cracks as it rolls.
Spread the batter thin and swirl it across the pan, and the crepe stays soft and rolls easily. Cook the egg layer to about the size of the crepe, then press the two together while the egg is still wet on top.
This batch weighs about 745g, at roughly 156 calories per 100g.
Method
Mix 120g of all purpose flour and 30g of potato flour with 220ml of warm water until smooth. Stir in 5 finely sliced spring onions and a little salt, then rest the batter for 10 to 15 minutes.
Cook a third of the batter over medium heat with a thin film of oil. As soon as both sides are just done, slide it onto a plate. Cook the rest of the batter the same way.
Beat 3 eggs with salt and spring onion, then cook the egg into a sheet about the size of the crepe.
Lay a crepe onto the egg layer and press so the two stick together.
Flip it so the egg side is up, then lay on 1 slice of bacon, 1 slice of cheese and a little pork floss.
Turn off the heat and roll it up with the egg side inside. Cut it into pieces and serve with ketchup, chili sauce or soy sauce.
Tips
Potato flour can be swapped for tapioca starch, which gives a slightly chewier crepe.
Spread the batter very thin so the crepe stays soft and rolls easily.
Sliced cheddar from the supermarket works well here, laid on while the crepe is still hot so it softens.
Bacon can be swapped for pan seared pork belly.
A full 15 minutes of resting gives a smooth batter and a crepe that is not tough.
Roll while the crepe is still hot, because a cooled one cracks across the surface.
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