Matt Tebbutt served up a tasty Dan Bing Taiwanese omelette with crepe batter and a honey, sriracha and black vinegar dipping sauce on Saturday kitchen.

The ingredients for the crepe batter are: 100g bread flour, 1 egg, beaten, salt and freshly ground black pepper.

For the filling: 2 eggs, beaten, 6 basil leaves, shredded, 1 tsp sesame oil and 1–2 tbsp Taiwanese soy paste.

For the dipping sauce: 1 tbsp oyster sauce, ½ tbsp black vinegar, 1 tbsp sriracha, 2 tbsp runny honey, 2 tbsp soy sauce and 1 tsp sesame oil.

For the garnish: 2 spring onions, finely sliced and 6 small basil leaves.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.