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Bánh Xèo (Crispy Vietnamese Crepes) recipe by Safe Plated

Bánh Xèo (Crispy Vietnamese Crepes)

Savory, crispy crepes filled with shrimp, pork, and bean sprouts. Made with rice flour and coconut milk for a delicious dairy-free batter.

45m4 servings
Contains shellfishDAIRY-freeNUTS-free
250 cal|12g protein|28g carbs|10g fat|2g fiber

Ingredients

  • 1 cup Rice flour
  • 1 cup Coconut milk
  • 1/2 cup Water
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Salt
  • 2 tablespoons Vegetable oil
  • about 225 g Cooked shrimp
  • about 225 g Cooked pork
  • 1 cup Bean sprouts
  • 2 stalks Green onions
  • 1/4 cup Nuoc Cham dipping sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Prepare the batter: In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt until smooth.
  2. 2Heat a large non-stick skillet or crepe pan over medium heat. Add 1 teaspoon of vegetable oil.
  3. 3Pour about 1/4 cup of batter into the hot skillet, swirling to create a thin crepe.
  4. 4Add a portion of shrimp, pork, bean sprouts, and green onions to one half of the crepe.
  5. 5Cook for 3-4 minutes, or until the edges are crispy and golden brown.
  6. 6Fold the crepe in half and cook for another minute. Remove from skillet and repeat with remaining batter and fillings.
  7. 7Serve immediately with nuoc cham dipping sauce.

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