Taiwanese-style sweetcorn egg crepe
The Taiwanese breakfast-shop favourite: a chewy crepe rolled around sweetcorn omelette, sliced and dipped in thick soy sauce — ready in fifteen minutes.
- 25 min
- Serves 2
- Pan-fry
- Easy
Why it suits you: A balanced constitution simply eats with the seasons. Minor Heat is hot and humid, and nobody wants a greasy breakfast. Sweetcorn is in season, sweet and neutral, strengthening the spleen, draining damp and whetting the appetite; with egg and a thin crepe you get vegetables, protein and staying power, all in fifteen minutes before work.
Method
Prep 15 min · Cook 10 min- 1Whisk the flour, cornflour, a pinch of salt and the water into a thin batter, stir in half the spring onion and rest for 10 minutes.
- 2Beat the eggs with the sweetcorn, remaining spring onion, salt and pepper.
- 3Heat a little oil in a frying pan, pour in half the batter and swirl it thin. Cook over medium heat for 1 minute until set underneath, then flip.
- 4Pour half the egg mixture over the crepe. While the egg is still slightly runny, flip so the crepe covers it, cook for 30 seconds, then roll up and slice. Serve with the soy paste; repeat for the second crepe.
Cautions
- Soy paste is salty and sweet; if you have high blood pressure or diabetes, a little dip is enough.
Chef's tips
- Keep the batter thin and swirl it out finely for a chewy crepe; sweet soy sauce works if you can't find soy paste.
The TCM view
Sweetcorn is sweet and neutral, regulating the middle, whetting the appetite and promoting urination. Egg is sweet and neutral, nourishing yin and blood. Wheat is sweet and cool, nourishing the heart and easing restlessness, and spring onion is warm, opening the yang. Mostly sweet and neutral, it strengthens the spleen without heaviness, in line with the Minor Heat principle of strengthening the spleen and calming the heart.
