Vietnamese Banh Xeo Crepes

• 1 ½ cups coconut milk
• 1 cup water
• 1 cup rice flour
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• ¼ teaspoon turmeric powder
• 2 tablespoons vegetable oil, plus extra for cooking
• 1 cup cooked shrimp, diced
• 1 cup cooked pork, diced
• 1 cup bean sprouts
• ½ cup sliced scallions
• ¼ cup chopped cilantro
• Lettuce leaves, for serving
• Fresh herbs (mint, basil), for serving
• nước mắm (Vietnamese fish sauce), for dipping

Steps

1. 1 In a large bowl, whisk together coconut milk, water, rice flour, salt, white pepper, and turmeric until smooth.
2. 2 Heat a non-stick skillet over medium heat and brush with oil.
3. 3 Pour a thin layer of batter into the skillet, swirling to coat the bottom.
4. 4 Scatter shrimp, pork, bean sprouts, scallions, and cilantro over half of the crepe.
5. 5 Cook until the bottom is golden and crispy, then flip and cook the other side until golden.
6. 6 Serve immediately with lettuce leaves and fresh herbs.
7. 7 Repeat with remaining batter and fillings.
8. 8 Serve with nước mắm on the side for dipping.

Nutrition

Tips

• For a vegetarian option, omit shrimp and pork, and add more bean sprouts and mushrooms.
• Prepare the batter ahead of time and let it rest in the fridge for a smoother texture.
• Use a well-seasoned cast iron skillet for extra crispy crepes.

Storage

Store cooled crepes in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a bit of oil until crispy.

Serving Suggestions

• Pair with a refreshing Vietnamese iced coffee.
• Serve with a side of pickled carrots and daikon for a tangy crunch.

FAQ