Dan Bing Taiwanese omelette

1. 1

   First, make the crêpe batter. Combine the flour, beaten egg and 200ml/7fl oz water in a large bowl, then season and set aside.

2. 2

   Combine the filling ingredients in another bowl. Set aside.

3. 3

   Put all the sauce ingredients into a small saucepan. Set the pan over a high heat and cook for 2-3 minutes until reduced to a coating consistency. Set aside.

4. 4

   To assemble, pour a ladle of crêpe batter into a hot, medium non-stick frying pan, over medium heat. Move the batter around the pan and pour out the excess. The pancake will cook pretty much immediately. Now pour in half of the filling mixture, smooth out to form a thin layer and cook for 1-2 minutes until just set. Roll up and slice into four pieces. Repeat this process to make a second omelette.

5. 5

   Drizzle with a little of the dipping sauce and garnish with finely sliced spring onions and basil leaves. Serve the rest of the dipping sauce alongside.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.