Vietnamese Crepe / Banh Xeo Recipe
Crispy turmeric & coconut milk rice flour crepe, bean sprouts, mustard greens, shallots, crispy noodles.
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Ingredients
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Crepe Batter
Filling
Method
Crepe Preparation
- 1
Make the Batter
In a mixing bowl, combine rice flour, coconut milk, turmeric powder, water, and salt. Whisk until the batter is smooth. Let it rest for at least 30 minutes.
- 2
Prepare the Shallots
Thinly slice the shallots and set them aside for later use.
Cooking the Crepes
- 3
Heat the Pan
In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat.
- 4
- 5
Add Fillings
Sprinkle a portion of the sliced shallots, bean sprouts, and mustard greens onto one half of the crepe. Add a handful of crispy noodles on top.
- 6
Fold and Finish
Fold the crepe over the fillings and continue to cook for another 2 minutes until the fillings are slightly wilted and the crepe is crispy. Remove from the pan and keep warm.
- 7
Repeat
Repeat the process with the remaining batter and filling ingredients, adding more oil as necessary.
