Danbing (Taiwanese Egg Crepe Roll)

Whisk the flour, potato starch, glutinous rice flour, water and salt into a smooth batter about the consistency of single cream, then let it rest 15 minutes and stir the scallions through.

💡 Resting is not fussiness. Unrested batter tears when you try to lift the crepe.

Oil a non-stick pan lightly over medium heat, pour in a ladle of batter and swirl it into a thin 20 cm round. Cook 60 to 90 seconds, until the top is dry and matte, then lift it out. Do not brown it.

💡 You can make all four crepes ahead and stack them with baking paper between. Taiwanese breakfast shops do exactly this — the crepes are made before the shutters open.

For each roll: beat one egg, pour it into the oiled pan and let it spread. Before the top has fully set, lay a crepe on top of it and press down so the egg glues itself to the underside.

💡 This is the whole technique. Wait until the egg is fully cooked and the crepe will slide straight off it.

Flip the whole thing so the egg faces up, lay your filling in a line across the middle, and roll it up firmly from one edge.

Press the roll gently with the spatula for 20 seconds to seal it, then slide it onto a board and cut across into 5 or 6 thick pieces.

Zigzag the soy paste and sweet chilli over the top and eat it with a bamboo skewer or chopsticks, standing up, in a hurry — which is how it is meant to be eaten.