Egg-Free Vietnamese Banh Xeo (Crispy Crepes)
Savory Vietnamese crepes made without eggs, using rice flour and coconut milk for a crispy, flavorful shell. Filled with shrimp, pork, and bean sprouts.
Ingredients
- 1 cup Rice flour
- 1 cup Coconut milk
- 1/2 cup Water
- 1 tsp Turmeric powder
- 1/2 tsp Salt
- about 225 g Shrimp
- about 225 g Pork belly
- 2 cups Bean sprouts
- 1/2 medium Yellow onion
- 2 tbsp Vegetable oil
- 1/2 cup Nuoc Cham dipping sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to make the crepe batter. Let it rest for at least 30 minutes.
- 2Heat a large non-stick skillet or crepe pan over medium heat. Add a little vegetable oil.
- 3Add shrimp and pork belly to the skillet. Cook until they are browned and cooked through.
- 4Add yellow onion and bean sprouts to the skillet. Sauté for a few minutes until softened.
- 5Pour about 1/2 cup of crepe batter into the skillet, swirling to cover the entire surface.
- 6Cover the skillet and cook for 3-4 minutes, or until the crepe is golden brown and crispy on the bottom.
- 7Fold the crepe in half and slide it onto a plate.
- 8Repeat with the remaining batter and fillings.
- 9Serve immediately with Nuoc Cham dipping sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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