Vietnamese Crepe (banh Xeo)
- Number of Servings: 6
Ingredients
Directions
For the crepes:150 grams rice flour1/2 teaspoon salt1/4 teaspoon tumeric200 ml coconut milk350 ml waterFor the Filling:200 ml oil (about 2 tablespoons per crepe)150 grams pork, thinly sliced150 shrimp, peeled, deveined and sliced into small pieces6 scallions2 big handfuls of bean sproutsFor the Garnish:8-10 big salad leaves, washed and dried wellOne big handful each of Thai basil and purple perilla leavesNuoc Cham dipping sauce
1. Whisk all the ingredients for the crepes into a smooth batter.
2. Let rest for at least 30 minutes.
3. When ready to make the crepes heat a heavy 25 cm diameter saute pan over medium high heat.
4. Add one tablespoon of oil. Add some pieces of pork, shrimp and scallions. (This recipes should make about 6 crepes.) Saute until the pork and shrimp are turning colors. Add a small ladle full of batter right on top of the shrimp and pork, swirling to coat the bottom of the pan. Drizzle one more tablespoon of oil around the crepe edge.
5. Add some beansprouts. Keep on frying the crepe until the bottom and edges are light brown and crispy.
6. Fold the crepe in half and serve immediately with the garnishes.
Number of Servings: 6
Recipe submitted by SparkPeople user MAKANAS2.
2. Let rest for at least 30 minutes.
3. When ready to make the crepes heat a heavy 25 cm diameter saute pan over medium high heat.
4. Add one tablespoon of oil. Add some pieces of pork, shrimp and scallions. (This recipes should make about 6 crepes.) Saute until the pork and shrimp are turning colors. Add a small ladle full of batter right on top of the shrimp and pork, swirling to coat the bottom of the pan. Drizzle one more tablespoon of oil around the crepe edge.
5. Add some beansprouts. Keep on frying the crepe until the bottom and edges are light brown and crispy.
6. Fold the crepe in half and serve immediately with the garnishes.
Number of Servings: 6
Recipe submitted by SparkPeople user MAKANAS2.
Nutritional Info Amount Per Serving
- Calories: 246.6
- Total Fat: 9.8 g
- Cholesterol: 67.9 mg
- Sodium: 319.0 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 1.5 g
- Protein: 15.2 g
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