Weekend Dining: Vietnamese Crepes

Saturday, Apr 9, 2011  |  Updated 9:49 AM PDT
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RECIPE PROVIDED BY: Xoia - Vietnamese eats in Echo Park.

RECIPE PROVIDED BY: Xoia - Vietnamese eats in Echo Park.

Banh Xeo - Vietnamese Crepes
(makes 2-4 crepes, depending on size)

RECIPE PROVIDED BY: Xoia - Vietnamese eats in Echo Park.

BATTER INGREDIENTS:

  • Rice Flour 2 cups
  • Curry 1 tablespoon
  • Turmeric 1/2 tablespoon
 
  • Coconut Milk 1/3 cup
  • Water 1 1/4 cup
  • Salt 1 teaspoon

BATTER DIRECTIONS:

In a bowl mix all the batter ingredients.

 


FILLING INGREDIENTS:

  • 8 ounces small shrimp
  • 8 ounces sliced pork leg (or substitute with protein of choice)
 
  • 4 scallions, sliced
  • 4 cups bean sprouts

DIRECTIONS:

  1. Wrap with leafy green lettuce leaves

  2. Fresh Vietnamese herbs or substitute with peppermint

  3. Sliced cucumbers

 


DIPPING SAUCE INGREDIENTS:

  • Hoisin sauce 2 cups
  • Peanut sauce 1 cup
 
  • Milk 1 cup
  • Vinegar ¼ cup

 

  1. Heat a non-stick pan, add oil and cook the pork and shrimp. An 10-inch pan is a nice size.

  2. When the protein is cooked, add scallions. Add a little more oil to pan. Add more oil to taste to make it crispier.

  3. Pour batter on top of the fillings and spread the batter like you would when making an omelet. Pour batter a little at a time to form the base and add more batter on top. The crepe should be a thin layer of batter.

  4. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy.

  5. Fold the crepe in half. Serve with lettuce, cucumbers and herbs and peanut dipping sauce. To drain oil, put the crepe on paper towels before serving.

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