Inspired by Taiwanese dan bing (蛋餅) with our own Tocha twist - this savoury breakfast crepe comes together in minutes and is perfect for eating on the go
- Warm the tortilla in a pan over medium heat (approx. 30 seconds per side), then set aside
- Whisk the eggs then add a pinch of salt just before cooking
- Turn up the heat to high and in the same pan, heat the oil until it shimmers and spread evenly
- Add the eggs and swirl to coat the base of the pan
- Gently lay the tortilla on top and press down gently with a spatula, to stick the tortilla and eggs together
- Cook until the egg pulls away from the pan edges, run the spatula around the sides, then underneath to gently lift it off the pan and onto a plate (egg side up)
- Smear 1 tbsp of Tocha Original onto the crêpe and top with leafy herbs
- Roll the crêpe and slice in half or into rounds and garnish with more chopped herbs and Tocha Original for dipping