Authorfoodistisch
RatingDifficultyIntermediate

Easy Recipe for Crispy Vietnamese Savoury Crepes made with my new @haufson wok
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These crepes are really easy to make! The most complicated thing on this picture is the special pate-peanut dipping sauce so I won't bother posting the recipe. The crepe is usually eaten with a classic easy to make dipping sauce anyway 🙂 so I will only post that one. I also changed the recipe a bit from the video so don't be confused.

Yields6 Servings
Crepe Batter ( use a pre-made Banh Xeo batter or mix it yourself:)
🐖🦐TOPPINGS/FILLINGS
1

Prep.: Chop the shrimp and pork and stir fry in a pan. Chop scallions. Mix the ingredients for the dipping sauce.

2

In a bowl, whisk the rice flour, salt, turmeric, coconut milk and water together until very smooth. It should be the consistency of half & half. (Thin, but not watery.) Add more water if needed. Then add chopped scallions.

3

Set a small skillet/pan over medium-high heat and add oil. Place some shrimp and pork in the skillet.

4

Pour thin batter over the surface of the pan. Quickly swirl the pan to coat the bottom of the pan. Cook the bottom of the crepe for 1-2 minutes.

5

Then place a few mung bean sprouts (and more meat if wanted) on one-half of the crepe, and fold it over. Continue to cook another few minutes per side, to make the crepe very golden and crispy. Repeat.

6

Serve with lettuce and dipping sauce. Use the lettuce as a wrap and the crepe as a filling or eat however you like.

Ingredients

Crepe Batter ( use a pre-made Banh Xeo batter or mix it yourself:)
🐖🦐TOPPINGS/FILLINGS

Directions

1

Prep.: Chop the shrimp and pork and stir fry in a pan. Chop scallions. Mix the ingredients for the dipping sauce.

2

In a bowl, whisk the rice flour, salt, turmeric, coconut milk and water together until very smooth. It should be the consistency of half & half. (Thin, but not watery.) Add more water if needed. Then add chopped scallions.

3

Set a small skillet/pan over medium-high heat and add oil. Place some shrimp and pork in the skillet.

4

Pour thin batter over the surface of the pan. Quickly swirl the pan to coat the bottom of the pan. Cook the bottom of the crepe for 1-2 minutes.

5

Then place a few mung bean sprouts (and more meat if wanted) on one-half of the crepe, and fold it over. Continue to cook another few minutes per side, to make the crepe very golden and crispy. Repeat.

6

Serve with lettuce and dipping sauce. Use the lettuce as a wrap and the crepe as a filling or eat however you like.

Banh Xeo – Vietnamese Crispy Pancake