Egg Dan Dan Crepes with Spicy Sesame Sauce Recipe
A loose, home-style take on the famous Sichuan dan dan noodles, but served as thin egg crepes instead of noodles. Instead of pasta you get delicate pancakes drizzled with an aromatic, mildly spicy sauce made from sesame paste and chili. In China, quick dishes based on eggs and flour like this are a common choice for breakfast or a simple lunch – they’re filling, come together in no time, and work well with all kinds of fridge leftovers.
All the flavor of Sichuan dan dan noodles, but in a quick, eggy crepe format that’s easy to make at home with basic pantry ingredients. The contrast between the delicate pancakes and the rich, spicy sesame sauce makes this dish both comforting and exciting.
Chef's tips
Adjust the thickness of the batter so it spreads easily but still holds together – if it’s too thick, add a splash of water; if too thin, whisk in a bit more flour. For the sauce, taste as you go: balance the saltiness of the soy sauce with sugar and vinegar, then finish with chili oil to your preferred heat level.
How to serve
Serve as a hearty breakfast, a quick lunch, or a light dinner with a side of crunchy vegetables. For a more complete meal, add a simple cucumber salad with rice vinegar and sesame oil, or a plate of stir-fried greens.
Ingredients
- eggs - 4 piece
- flour type 450–550 - 120 g
- water lukewarm - 220 ml
- salt - 0.5 teaspoon
- oil e.g. rapeseed or peanut - 3 tablespoon
- sesame paste tahini or Chinese sesame paste Chinese paste is darker; you can use tahini - 3 tablespoon
- soy sauce light - 2 tablespoon
- vinegar apple cider vinegar can be used as a substitute - 1.5 tablespoon
- chili oil (la jiao you) or another hot chili oil; amount to taste - 2 tablespoon
- sugar - 1 teaspoon
- garlic finely chopped or grated - 2 clove
- chives chopped, for serving - 3 tablespoon
- toasted sesame seeds white or black, for sprinkling - 1 tablespoon
Preparation
- Crack the eggs into a bowl, add the salt and lightly beat with a fork.
- Add the flour and gradually pour in the water, whisking until you get a smooth, fairly thin crepe batter with no lumps. Set aside for 5 minutes.
- In a small bowl, mix the sesame paste with the soy sauce, rice vinegar, sugar and garlic. Add 2–3 tablespoons of warm water and stir until the sauce is smooth and slightly runny, like cream. Finally, add the chili oil and mix.
- Heat a non-stick pan over medium heat. Lightly brush it with oil (using a pastry brush or paper towel).
- Pour in a portion of the batter (about 1 ladleful) and tilt the pan to spread it into a thin crepe. Fry for about 1–2 minutes, until the top sets and the bottom is lightly golden.
- Flip the crepe and cook for another 30–60 seconds. Transfer to a plate. Repeat with the remaining batter, adding a little more oil to the pan if needed.
- Roll the finished crepes into logs or fold into triangles. Arrange on plates.
- Drizzle the crepes with the spicy sesame sauce, sprinkle with chopped chives and toasted sesame seeds. Serve immediately while still warm.
Storage
Naleśniki przechowuj w lodówce, zawinięte w folię lub w pudełku, maksymalnie 2 dni. Sos trzymaj osobno w słoiczku. Podgrzewaj naleśniki na suchej patelni na małym ogniu po 1–2 minuty z każdej strony, sos podawaj w temperaturze pokojowej.
