Vietnamese Crepes (Bánh Xèo)
 
Prep time
Cook time
Total time
 
Fresh, healthy and spectacularly satisfying Vietnamese street food
Author:
Recipe type: Appetizer
Cuisine: Vietnamese
Serves: 4 crepes
Ingredients
Fillings
  • 200g Shrimp (I use small shrimp) - peeled and deveined
  • 1 medium Onion - thinly sliced
  • 3 cups of Bean Sprouts (Tauge)
  • 4 fresh Shiitake Mushrooms (I use fresh button mushrooms) - thinly sliced
  • 2 Spring Onions - thinly sliced
  • ½ teaspoon Salt
  • ½ teaspoon Fish Sauce
  • Black pepper
Crepe
Accompaniments
Instructions
Filling
  1. Season shrimp with a touch of salt and pepper and set aside. On high heat, Add 1 teaspoon of cooking oil in a nonstick frying pan on medium heat and saute onion slices until soft. Add in beansprout, shrimp, fish sauce and quickly saute them for 1 minute until shrimp fully turns colour to cooked. Remove to a bowl and set aside.
  2. On the same pan, saute mushrooms with oil on medium heat for 2 minutes. Vietnamese Crepes (Bánh Xèo) Vietnamese Crepes (Bánh Xèo)
Crepe
  1. In a mixing bowl, whisk the crepe ingredients (except oil) and mix well.
  2. Heat up a 18cm (7 inch) non-stick pan, add ⅓ cup batter full into the center of the pan and quickly swirl the pan to evenly distribute a thin layer batter to the very edges of the pan. Try to go for as thin a layer as possible. You may have to adjust how much batter you use depending on how big your pan is. Vietnamese Crepes (Bánh Xèo) Vietnamese Crepes (Bánh Xèo)
  3. Arrange the fillings (beansprout, onion, prawns, mushroom) and chopped spring onion over half of the crêpe. When cooked through, the edges start to curl up and are browned, distribute 1 teaspoon of oil around the edges so the crepe gets crispy, won’t burn, and will be easier to flip. Using the flexible spatula , carefully fold the crêpe over and slide onto a plate. Repeat for second crêpe. Vietnamese Crepes (Bánh Xèo)
  4. Serve immediately as an appetizer to share or a main dish. To eat, wrap a piece of the crêpe into a lettuce leaf with a few herbs. Dip into the sauce and enjoy along with pickled carrots and radish.
Recipe by at https://justasdelish.com/vietnamese-crepes-banh-xeo/