Celebrate Pancake Day with a savoury twist! These Taiwanese Egg Crepes are light, crispy, and packed with flavour; featuring a delicate, scallion-infused crepe wrapped around soft, cheesy eggs, smokey ham, and a hint of heat from Banhoek Chilli Oil. Drizzled with a sweet and savoury sauce, it’s the perfect balance of comfort and spice.
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SERVES: 2
PREP TIME: 10 MINS
COOKING TIME: 10 MINS
INGREDIENTS:
¼ cup potato starch
¼ cup cake flour
⅔ cup water
¼ tsp salt
¼ tsp white pepper
2 spring onions, finely chopped
3 eggs, beaten
4 thin slices ham
4 slices mozzarella cheese
Banhoek Chilli Oil for cooking
Sauce for Serving
2 tbsp oyster sauce
1 tbsp sweet chilli sauce
1/2 tbsp warm water
COOKING METHOD:
In a bowl, mix potato starch, cake flour, water, salt, and white pepper until the batter is smooth and runny. Stir in the chopped spring onions.
Heat a non-stick pan over medium-high heat and drizzle in a little Banhoek Chilli Oil. Once hot, pour half of the batter into the pan, swirling to spread it evenly. Cook for 2–3 minutes, until the edges start to lift and the surface looks set. Flip and cook for another 1–2 minutes. Transfer to a plate and repeat with the remaining batter to make two crepes.
Add a little more oil to the pan, then pour in half of the beaten eggs. Place one of the cooked crepes on top while the egg is still wet. Let it sit for 30 seconds to 1 minute, until the egg adheres to the crepe, then flip so the egg side is facing up.
Immediately place two slices of ham and two slices of mozzarella on top. Cook for 30 seconds, until the cheese starts to soften, then fold the crepe in half. Remove from the pan and repeat with the second crepe.
For the sauce, mix oyster sauce, sweet chilli sauce, and warm water in a small bowl until smooth.
Serve the Taiwanese Egg Crepes warm, drizzled with the sauce.
