Vietnamese (Bánh Xèo) Crêpes Recipe | How to make Bánh Xèo if you are not in Vietnam

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing a creamy texture.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Split peas are more affordable while maintaining a similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Fish can be a less expensive seafood option.

Combine rice flour, 1 tsp salt, sugar, turmeric, cornstarch, egg, cooking oil and coconut milk in a large mixing bowl. Whisk and add water a little bit at a time to thin out the batter (slightly thinner than the consistency of whole milk). Set aside for 15-20 minutes.

Heat oil in a skillet over medium-high heat. Saute shallots and garlic. Add shrimps and season with salt and white pepper. Remove shrimps when they are about to turn pink.

Using the same skillet, add oil over high heat. Add some shrimps, and pour a thin layer of the batter while moving the skillet around to produce an even layer. Cover.

When the batter is about to turn brown add some beansprouts. Cover for a minute.

Fold the crepes in half.

To make a dipping sauce, combine fish sauce, sweet chili sauce and vinegar in a bowl.

Serve the crepes with lettuce, basil, cilantro, mint leaves and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens