Vietnamese Savory Crepes - Banh Xeo

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).