Sizzling crepes (banh xeo)
Discover the delightful flavors of sizzling crepes (banh xeo) with this easy recipe! Crafted with white rice flour, turmeric powder, and coconut milk for a savory batter, these Vietnamese crepes are stuffed with a delicious filling of ground pork, shrimp, scallions, and mung beans. Finished with fresh spearmint and coriander leaves, these crispy crepes are a perfect blend of textures and tastes. Ideal for a unique weeknight dinner or special gathering.
- 24 Apr 2024
- Cook time 30 min
- Prep time 35 min
- 6 Servings
- 12 Ingredients
Banh Xeo, also known as Vietnamese Sizzling Crepes, is a savory, crispy pancake that is popular in Vietnamese cuisine. These delicious crepes are made with a combination of rice flour, turmeric, and coconut milk, and are stuffed with a flavorful mixture of ground pork, shrimp, mung beans, and fresh herbs. Perfect for a light meal or appetizer, they offer a delightful blend of textures and flavors that will leave you craving more.
Ingredients:
Instructions:
- In a mixing bowl, combine the white rice flour, turmeric powder, water, coconut milk, and sesame oil.
- Mix until smooth and let the batter rest for about 30 minutes.
- Heat a large skillet or wok over medium heat.
- Add the olive oil and when hot, sauté the ground pork until it is fully cooked and slightly browned.
- Add the shrimps and continue to cook until they turn pink and are fully cooked through.
- Stir in the sliced scallions and cooked mung beans, mixing well to evenly distribute the ingredients. Remove the filling from the skillet and set aside.
- Heat a non-stick skillet over medium-high heat.
- Lightly grease the pan with a small amount of oil.
- Stir the batter well, then pour a small ladleful (about 1/4 cup) of batter into the hot skillet, swirling the pan to spread the batter thinly and evenly.
- Cook the crepe until the edges start to curl up and the bottom is golden brown and crispy, about 2-3 minutes.
- Place a portion of the cooked filling on one half of the crepe.
- Fold the other half of the crepe over the filling to create a half-moon shape.
- Cook for another minute to ensure the crepe is crispy and the filling is heated through.
- Repeat the process with the remaining batter and filling.
- Place the sizzling crepes on a serving platter.
- Garnish with fresh spearmint and coriander leaves.
- Serve immediately while hot, accompanied by dipping sauce if desired.
Tips:
- Prepare all your ingredients ahead of time: Chop the herbs, cook the mung beans, and have the pork and shrimp ready to go before you start cooking the crepes. This will make the cooking process smoother and quicker.
- Use a non-stick skillet: A non-stick skillet is essential for making sure your crepes do not stick and are easy to flip. If you don't have one, make sure to use enough oil to prevent sticking.
- Cook the crepes on medium-high heat: Cooking the crepes on medium-high heat will help them get crispy and golden brown. Be patient and wait until the edges lift up before flipping.
- Serve immediately: Banh Xeo is best enjoyed fresh and hot. Prepare small batches and serve immediately to maintain their crispiness.
- Experiment with fillings: Feel free to customize the filling based on your preference. You can use various proteins like chicken, beef, or tofu, and add different types of vegetables.
Enjoy your homemade Banh Xeo as a tasty and satisfying dish that highlights the beautiful flavors of Vietnamese cuisine. The combination of crispy crepes with the savory filling and fresh herbs creates a mouthwatering experience that is sure to impress. Serve them with a side of dipping sauce and fresh vegetables for a complete and balanced meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 0.98g | 3% |
| Sugar 1.51g | 2% |
| Fat | |
| Fat 15g | 17% |
| Saturated 6g | 21% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 70mg | 13% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 2.68mg | 17% |
| Vitamin B6 0.25mg | 14% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 3.41mg | 4% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.43mg | 13% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 220mg | 17% |
| Potassium, K 320mg | 9% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.96mg | 18% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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