Allow us to introduce you to Bánh Xéo, or a Vietnamese crêpe. While it may look like an omelette, it’s actually egg free, but can be eaten as a savory breakfast regardless. The batter has to sit for a few hours before it’s ready to go, but the crêpes themselves can be whipped up in just 5-7 minutes for a tasty and unique meal.
Servings: 12 Crêpes
Work Time: 40 Minutes
Hang Time: N/A
For the batter: 9 oz rice flour 3 oz all-purpose flour 2-3 tsp turmeric 3.5 cup of water 1 can of coconut milk 1 tsp salt 1 sprig of green onion
For the filling: 1 lb of shrimp 1 onion, thinly sliced Bean sprouts and mung beans Mint and cilantro to top it off
- Combine all batter ingredients (except green onions) in a medium Prep Bowl and for three hours or overnight.
- Steam or soak your mung beans until soft.
- On medium-high heat add 1-2 tsps of oil and some onions to your Big Pan.
- Quickly add a few pieces of shrimp. Sauté until lightly browned.
- Pour in some batter and quickly tilt the pan so the batter covers the pan evenly.
- Add some mung beans and sprouts and cover with a lid for 2-3 minutes. The batter should be slightly transparent around the edges and your bean sprouts should be slightly cooked.
- Remove the lid and lower heat to medium while the crêpe becomes crispy. Fold in half, transfer to plate and enjoy immediately!
Bánh Xéo is meant to be eaten with your hands and served with a big pile of herbs. Try it with some Vietnamese fish sauce on the side for dipping.
Questions? Text us.
Connect with a culinary expert from our community. We can walk you through the recipe, suggest ingredient swaps, or help you improvise if you make a mistake (it happens). Consider us your friend in the kitchen.