At my house we can eat this crepe once a week and my kids would not complain at all. I am always trying to find a different recipe every time I make it….LOL. At first I used to tweak the ones from the prepackage batter mix. I would buy every brand out there…follow the instruction but would replace BEER for some of the water ingredients. Or I would add rice flour or corn starch to the prepackage mix. Trust me…they always come out really crispy. Today, I went back to my all my batter recipe and started experimenting with the different ingredients. I am not sure if my KIDS were hungry today BUT THEY all ate like 3 each and said it was DELICIOUS today. The batter actually stayed crispy longer today too. I had made 4 of them and left it out for almost 30 minutes after I made it…because my husband and brother was busy and couldn’t eat it right after I made it…and when they ate it…it was still crispy.  

 

Today, I added spinach and thinly sliced mushroom to our crepe. I wanted to add more veggies to our meals and since my kids like mushroom and spinach….I incorporated that into our crepe tonight. Just a little helpful tip ———> I found that if you blanch the bean sprouts….the crepe will stay crispy longer and won’t make the crepe soggy. When I put raw bean sprouts into the crepe…I found that it released a lot of liquid …making the crepe….soggy and wet. 

 

Crispy Vietnamese Crepe

Course: Main Course
Cuisine: Vietnamese
Keyword: Banh Xeo, Vietnamese Crepe

Materials

  • 4 cup white rice flour
  • 1 can (13.5 oz) coconut milk I used Chaokoh brand
  • 1 cup corn starch
  • 3 cup water
  • 1 can beer any brand
  • 2 teaspoon turmeric
  • ½ teaspoon salt
  • 1 cup chopped scallions green section
  • 1 pound boneless pork lion thinly sliced
  • 1 pound shrimp peeled and deveined
  • 1 medium white onion thinly sliced
  • 4 cup bean sprouts
  • 2 cup mushrooms thinly sliced
  • OLIVE OIL
  • Lettuce
  • cucumber thinly sliced
  • herbs
  • Dipping sauce Prepared Fish Sauce

Instructions

  • In a large bowl add the rice flour, coconut milk, corn starch, water, turmeric, beer, salt, and chopped scallions.
  • Now whisk everything until its nicely incorporated. Let the crepe batter rest for about 30 minutes. The batter will taste even better if you can leave it in the refrigerator for at least 3-4hrs.
  • While the batter is resting. I prepare my pork and shrimp. I usually pre-cook the pork and shrimp in a char sui seasoning. Add a little olive oil to the pan and saute the shrimp with 1 tablespoon of the char sui seasoning. Then I do the same with the thinly sliced pork loin. Once its all cooked...I set it aside.
  • Before you begin to cook...I like to set out everything next to the skillet. I would set out the cooked shrimp, cooked pork, blanch bean sprouts (I like to blanch my bean sprouts because I find that the raw ones let out some liquid which makes my banh xeo soggy), cut mushroom, pork patty or whatever else I have on hand to use. STRICTLY optional on what you would like to add to the crepe.
  • Heat about 1 teaspoon olive oil in a nonstick skillet. Remember to SWIRL the oil so that it covers the WHOLE pan. Make SURE the skillet is HOT!!!
  • Add a few pieces of white onions to the hot skillet. Next, ladle in about 3/4 cup of crepe batter and swirl the batter in the pan until it covers the whole pan surface. TURN the heat to medium. About 1 minute...add in the cooked shrimp, pork, and bean sprouts. At this time you can add in whatever you like. Sometimes I add sliced mushroom or even spinach. Cover the skillet and cook for about 3 minutes.
  • The crepe is done when the sides start to pull away from the skillet and the bottom of the crepe is golden and CRISPY. Next, taking a spatula and fold the crepe in half. Let it cook for another 30 sec. Slide the crepe onto a plate and serve with lettuce, sliced cucumber, herbs, and prepared dipping fish sauce.