Special Vietnamese Crepe Recipe

In a medium bowl, whisk together rice flour, tapioca starch and all-purpose flour until evenly combined.

In a separate bowl, lightly beat 2 eggs. Whisk eggs into coconut milk and cold water until smooth.

Add the wet mixture to the dry ingredients and whisk until a smooth, slightly thin batter forms (pourable but a bit viscous). Stir in turmeric and 1/2 tsp salt. Let batter rest at room temperature for 20–30 minutes (this hydrates the flours and yields crispness).

Season the sliced pork with 1 tablespoon fish sauce, 1/2 tsp sugar and 1/4 tsp black pepper. Marinate for 10–15 minutes while you prep other ingredients.

Peel and devein prawns if not done. Halve each prawn lengthwise so they lay flat when cooked.

Heat a small skillet over medium heat with 1 teaspoon oil. Sauté minced garlic and sliced shallot for 30–45 seconds until fragrant but not browned. Remove and set aside—this will be mixed into the bean sprouts shortly.

Combine the drained bean sprouts with the sautéed garlic/shallot and the sliced scallions; lightly toss and set aside. Do not overdress—sprouts should remain crisp.

In a small bowl, dissolve 2 tablespoons sugar in 3 tablespoons warm water by stirring.

Add 3 tablespoons fish sauce and 3 tablespoons fresh lime juice to the sugar solution and stir to combine.

Stir in 1 minced garlic clove, sliced bird's eye chili, and 1 tablespoon shredded carrot (if using). Taste and adjust: add more sugar if too sour, more lime if too salty, or more water to dilute. Set aside chilled until serving.

Heat a nonstick or well-seasoned cast-iron skillet over medium-high heat. Add about 1–2 tablespoons of the vegetable oil and swirl to coat the bottom; there should be enough oil to help form crisp edges but not deep-fry the crepe (add more as needed between crepes).

Give the rested batter a light stir. Pour about 1/3 to 1/2 cup batter into the hot pan and immediately tilt and swirl the pan to spread a thin, even circle roughly 8–9 inches (the crepe should be thin but not transparent in the center).

Cook for 1–2 minutes until the bottom is golden and edges start to puff and crisp. If necessary add 1/2–1 tablespoon oil around edges to encourage crisping.

Quickly place a few pieces of the marinated pork across the crepe, leaving some space for prawns. Arrange halved prawns on top, flesh-side down so they make contact with the hot crepe and cook through (2–3 minutes).

Spoon a small handful (about 3–4 tablespoons) of the prepared bean sprout/scallion mixture onto one half of the crepe over the filling. If using the optional extra egg, crack it into a small bowl, beat lightly, and drizzle or brush evenly over the exposed crepe so it sets into a thin layer—this adds richness and helps hold the fold.

When the pork and prawns are cooked through (prawns opaque and pork no longer pink; about 2–3 minutes total cooking time depending on heat), use a spatula to fold the crepe in half over the filling. Press gently and cook another 30–45 seconds to seal and crisp the outer surface.

Transfer the folded crepe to a paper towel-lined plate to drain briefly, then to a serving plate. Repeat the process with remaining batter, adding oil as needed and keeping finished crepes warm in a low oven (90–100°C / 200–210°F).

Arrange crepe(s) on a platter with lime wedges and chopped fresh herbs on the side. Serve immediately with the house dipping sauce (nuoc cham). Guests can tear pieces and dip into sauce, or spoon sauce inside before each bite.

Optional: garnish with extra bean sprouts and thinly sliced chilies for heat and crunch.