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 mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course, Snack
Cuisine: Asian, Vietnamese
Keyword: Bánh Xèo, Rice Flour Crepe, Vietnamese Crepe, Vietnamese Crepe Recipe
Servings: 6
Calories: 565kcal
stove
Non-stick pan
Flipper
whisk
mixing bowl
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
Prepare Vietnamese Crepe Batter
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.
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