Taiwanese lun piah pancakes recipe
 Thin crêpe-like pancakes are piled with hoisin sauce, crunchy veg and sliced omelette, and rolled up with sweet and salty peanut sugar. Serve with Chinese chicken curry. 60g/2¼oz roasted and salted peanuts2 tbsp golden caster sugar 60g/2¼oz roasted and salted peanuts 2 tbsp golden caster sugar 2 tbsp rapeseed oil3 free-range eggs, lightly beaten 2 tbsp rapeseed oil 3 free-range eggs, lightly beaten 150g/5½oz strong white bread flour1 tbsp coconut oil, meltedpinch sea saltpinch sugar 150g/5½oz strong white bread flour 1 tbsp coconut oil, melted pinch sea salt pinch sugar ½ tsp hoisin sauce½ tsp chilli bean sauce (optional)1 carrot, peeled and julienned ⅓ cucumber, seeds removed and julienned 80g/2¾oz beansprouts, blanched100g/3½oz tofu, drained and juliennedfew sprigs fresh coriander ½ tsp hoisin sauce ½ tsp chilli bean sauce (optional) 1 carrot, peeled and julienned ⅓ cucumber, seeds removed and julienned 80g/2¾oz beansprouts, blanched 100g/3½oz tofu, drained and julienned few sprigs fresh coriander Method To make the peanut sugar sprinkle, place the peanuts in a mini food processor and pulse to a coarse texture. Add the golden caster sugar, mix well and spoon into a small dish ready for sprinkling. Set aside.To make the omelette, heat a small frying pan over a medium heat. Add the rapeseed oil and give it a swirl. Pour in the beaten egg mixture, tilting the pan to coat the bottom. Cook for 40 seconds until golden and cooked through. Using a flat rubber spatula, gently loosen the cooked omelette from the base of the pan and transfer to a chopping board. Slice into 5mmx5cm/¼x2in strips. Set aside.To make the pancake, gently mix the flour, 225ml/8fl oz cold water, coconut oil, salt and sugar into a batter in a bowl. Heat a non-stick crêpe pan over a low-medium heat. Dip a pastry brush into the batter and then paint the batter straight onto the pan in a circular motion, until the base of the pan is coated. (Work quickly, brushing a thin and even layer all over.) When the base of the pancake is golden and easily loosens from the pan, use a flat rubber spatula to lift the pancake out of the pan. Place on a plate and cover to keep warm. Repeat until you have made about 8 pancakes. Leave to cool to room temperature.To assemble, spoon a thin layer of hoisin sauce and chilli bean sauce (if you like it spicy) on the base of the pancakes. Top with carrot, cucumber, beansprouts, omelette strips, tofu strips and coriander. Sprinkle over the peanut sugar, roll up and eat immediately. To make the peanut sugar sprinkle, place the peanuts in a mini food processor and pulse to a coarse texture. Add the golden caster sugar, mix well and spoon into a small dish ready for sprinkling. Set aside. To make the peanut sugar sprinkle, place the peanuts in a mini food processor and pulse to a coarse texture. Add the golden caster sugar, mix well and spoon into a small dish ready for sprinkling. Set aside. To make the omelette, heat a small frying pan over a medium heat. Add the rapeseed oil and give it a swirl. Pour in the beaten egg mixture, tilting the pan to coat the bottom. Cook for 40 seconds until golden and cooked through. Using a flat rubber spatula, gently loosen the cooked omelette from the base of the pan and transfer to a chopping board. Slice into 5mmx5cm/¼x2in strips. Set aside. To make the omelette, heat a small frying pan over a medium heat. Add the rapeseed oil and give it a swirl. Pour in the beaten egg mixture, tilting the pan to coat the bottom. Cook for 40 seconds until golden and cooked through. Using a flat rubber spatula, gently loosen the cooked omelette from the base of the pan and transfer to a chopping board. Slice into 5mmx5cm/¼x2in strips. Set aside. To make the pancake, gently mix the flour, 225ml/8fl oz cold water, coconut oil, salt and sugar into a batter in a bowl. Heat a non-stick crêpe pan over a low-medium heat. Dip a pastry brush into the batter and then paint the batter straight onto the pan in a circular motion, until the base of the pan is coated. (Work quickly, brushing a thin and even layer all over.) When the base of the pancake is golden and easily loosens from the pan, use a flat rubber spatula to lift the pancake out of the pan. Place on a plate and cover to keep warm. Repeat until you have made about 8 pancakes. Leave to cool to room temperature. To make the pancake, gently mix the flour, 225ml/8fl oz cold water, coconut oil, salt and sugar into a batter in a bowl. Heat a non-stick crêpe pan over a low-medium heat. Dip a pastry brush into the batter and then paint the batter straight onto the pan in a circular motion, until the base of the pan is coated. (Work quickly, brushing a thin and even layer all over.) When the base of the pancake is golden and easily loosens from the pan, use a flat rubber spatula to lift the pancake out of the pan. Place on a plate and cover to keep warm. Repeat until you have made about 8 pancakes. Leave to cool to room temperature. To assemble, spoon a thin layer of hoisin sauce and chilli bean sauce (if you like it spicy) on the base of the pancakes. Top with carrot, cucumber, beansprouts, omelette strips, tofu strips and coriander. Sprinkle over the peanut sugar, roll up and eat immediately. To assemble, spoon a thin layer of hoisin sauce and chilli bean sauce (if you like it spicy) on the base of the pancakes. Top with carrot, cucumber, beansprouts, omelette strips, tofu strips and coriander. Sprinkle over the peanut sugar, roll up and eat immediately.