Vietnamese Crispy Crepes (Banh Xeo)


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INGREDIENTS

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
 
Filling
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
 

METHOD

(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. 
 

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