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5 from 2 votes

Vietnamese Crepe Recipe

Looking for the best Vietnese Crepe recipe? The savoury filling includes shrimp, bacon and bean sprouts. Learn the best technique to make homemade Bánh Xèo.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Snack
Cuisine: Asian, Vietnamese
Keyword: Bánh Xèo, Rice Flour Crepe, Vietnamese Crepe, Vietnamese Crepe Recipe
Servings: 6
Calories: 565kcal

Equipment

  • stove
  • Non-stick pan
  • Flipper
  • whisk
  • mixing bowl

Ingredients

Vietnamese Crepe Batter

  • 4.5 oz rice flour
  • 1.5 oz all purpose flour
  • 1 tsp turmeric
  • 1 3/4 cup water
  • 7 oz coconut cream
  • 0.5 tsp salt
  • 1/2 cup spring onion chopped

Vietnamese Crepe Filling

  • 0.5 lbs shrimp tail removed
  • 0.75 lbs thick bacon sliced
  • 0.5 medium onion thinly sliced
  • 0.5 lb bean sprouts
  • 1/4 cup mung beans

Accompanying Vegetables

  • 1 cup mint
  • 1 cup cilantro
  • 1 bunch Mustard greens, Vietnamese perilla or Romaine lettuce optional

Instructions

Prepare Vietnamese Crepe Batter

  • Combine all batter ingredients except scallions using a whisk in a large bowl. Prepare 3 hours before serving or let rest overnight. Add chopped spring onions just before preparing the crepes.

Prepare Vietnamese Crepe Fillings

  • Soak mung beans in warm water until soft.
  • Fry sliced bacon until crispy. Discard pork fat.
  • Wash bean sprouts, fresh vegetables and herbs.

Cooking Bánh Xèo Vietnamese Crepe

  • In a large non-stick pan over medium heat add 1 teaspoon of oil and a few slices of sliced onion.
  • Immediately add a few pieces of bacon and shrimp. Sauté, mixing until lightly browned.
  • Pour in approximately 1 cup of Vietnamese crepe batter into the non-stick pan. Immediately tilt and rotate the pan so the batter is evenly spread across the bottom of the pan.
  • Add a tablespoon of mung beans, hand full of bean sprouts, and cover with a lid for 2-3 minutes. The bean sprouts should be tender and the batter should also be transparent around the edges.
  • Remove the lid, lower heat to medium-low heat and wait for the crepe to become crispy. Fold in half, transfer to a plate and serve with fresh herbs, lettuce and nuoc cham.

Nutrition

Calories: 565kcal | Carbohydrates: 31g | Protein: 36.2g | Fat: 33g | Saturated Fat: 15.2g | Cholesterol: 142mg | Sodium: 1614mg | Potassium: 797mg | Fiber: 4.3g | Sugar: 2.3g | Calcium: 109mg | Iron: 5mg