Vietnamese Crispy Crepes (Banh Xeo)



Crepes batter
1 bag of Banh Xeo pancake flour mix (see photo @ slideshow) – Available in Asian grocery store
3 cups water
1 cup coconut milk
1 tbsp ground turmeric
1/2 tsp salt
4 green onions, sliced thinly
cooked meat of your choice, pork, chicken or beef
2 onions, sliced thinly
2 cloves garlic, minced
2 cups cooked shrimps (I usually use frozen cooked shrimps) 
2 cups straw mushrooms (or your favorite mushrooms)
1 lb of fresh beansprouts


(1)  Prepare crepe batter in a large mixing bowl.  Combine water and coconut milk first.  Using a whisk, slowly add pancake mix and continue stirring.  Add turmeric powder and salt, and whisk till smooth. 
(2)  Add green onions and let the batter sit for 20 minutes.
(3)  Cook 1 crepe at a time.  Heat 1 tbsp of oil in a non stick pan.  Add a punch of garlic and few slices of onion, stir fry for a minute.  Add shrimps, meat and mushrooms.  Stir fry for another minute.  Season with little salt.  Stir fry till everything is combined. 
(4)  Spread the ingredients evenly.  Pour 1/3 cup of batter and swirl to spread evenly.  Adjust the heat to low, and cover the pan.
(5)  After 3 – 5 minutes, the crepes should be bright yellow and cooked, with crispy crust.  Add a handful of beansprout to one side of the crepe, and fold the crepes over to cover the beansprouts.
(6)  Serve immediately with your favorite dipping sauce. 

This slideshow requires JavaScript.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s