Vietnamese Savory Crepes - Banh Xeo
Serves 625 mins prep75 mins cook
This recipe shares a method for making Vietnamese Savory Crepes (Banh Xeo) from scratch, without relying on a premix flour bag. These crispy crepes are traditionally served with an array of fresh vegetables like lettuce, a Vietnamese herb mix, cucumbers, and a side of Vietnamese Sweet Fish Sauce Dressing (Nuoc Cham). The recipe provides instructions for the batter and the cooking process, though specific ingredients for the 'proteins and onion' filling are not detailed.
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What you need
Instructions
1. Saute proteins and onion until 80% cooked on high heat. 2. Pour a thin layer of batter into the pan and add a handful of beansprouts. Add the lid and lower the heat to medium-low. 3. Allow this to cook for 3-4 minutes on low. 4. Remove the lid, rim the batter with more oil, and crank up the heat to high to allow maximum crispiness. 5. Wait until you notice the batter edges start to crisp up and the batter releases from the pan. 6. Fold the crepe and put it onto a cooling rack. For best results, let banh xeo sit in a “keep warm” oven to ensure they stay warm before serving. Serve with lots of fresh veggies (lettuce, Vietnamese herb mix, cucumbers) and Vietnamese Sweet Fish Sauce Dressing (Nuoc Cham).View original recipe