In restaurants my daughter really likes ordering Vietnamese Crepes, also known as Vietnamese Pancakes.
But they are really easy to make at home. The secret
is the flour for the crepe which is made from rice rather
than wheat, plus the turmeric to give it color.
For the flour you can get a package of prepared
Vietnamese Crepe / Pancake with the right amount of
rice flour plus directions. These packages are
available at Asian grocery stores and they even come with a little packet of turmeric in just the right amount.
Ingredients for the crepe batter:
1 package of Vietnamese Crepe / Pancake mix (Banh Xeo in Vietnamese)
- Coconut milk & water according to package directions
…or if you cannot find a prepared package you can make your own:
1 cup rice flour
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon turmeric
1 cup canned coconut milk
½ cup (approx) water
Ingredients for the filling:
1 spring onion, chopped fine
2-3 fresh garlic cloves, peeled and chopped fine
¾ pound boneless skinless chicken or pork, sliced into bite sized pieces
4-6 tablespoons vegetable oil
½ pound fresh bean sprouts rinsed clean
¼ pound mushrooms
Other vegetables according to your taste
Ingredients for the salad (optional):
1 head or bunch lettuce; romaine, bib or other
1 bunch cilantro
1 bunch mint leaves
1 recipe dipping sauce (nuoc mam cham)
Prepare the batter for the crepe according to package directions. Or, if you are making it
from scratch just mix all the ingredients for the batter and add the water until you get a thin crepe
batter consistency. Also add the spring onion to the batter. Let this stand for a few minutes while
you prepare the other ingredients.
Heat 2-3 tablespoons of the oil in a large skillet or crepe pan and sauté the garlic until it
almost turns brown. Add the meat and stir-fry until all the pink disappears from the chicken or until
all of the pork turns brown. Scoop this out of the pan and reserve in a bowl.
Keep that skillet hot and add another 2-3 tablespoons of oil and heat over a medium flame.
When the oil is good and hot, give the batter a stir and pour into the skillet about ½ cup of batter
or at least enough to cover the skillet with a quick swirl. Then arrange a portion of the cooked
meat and some of the rest of the vegetables you have prepared for the filling evenly in the batter
all around the skillet.
Cook over medium heat until the middle of the crepe looks like it is done and the edges are starting to brown.
At this point, fold the crepe in half over itself and cook until finished then serve.
The salad: The traditional and fun way to serve the crepes is to eat it with the salad ingredients. Cut off a
small portion of the crepe and roll it up in a torn off piece of lettuce together with a stalk or two of cilantro and a
couple of mint leaves then dip it into the recipe of Nuoc Mam Cham. Delicious!