Banh Xeo (Vietnamese Crepes) Recipe

Recipesfull introduces to you: Pancake Recipes. (Banh Xeo (Vietnamese Crepes) Recipe). Banh xeo (bahn SAY-oh) is a popular street snack in Vietnam, especially in the south. The name means sound crepe, and refers to the sound the batter makes when it hits the hot skillet. Serve with fresh herbs. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in nuoc cham dipping sauce before it gets popped in your mouth.

Brief

Prep 20 mins

Cook: 5 mins

Total: 25 mins

Servings: 4

Yield: 4 to 6 pancakes

Banh Xeo (Vietnamese Crepes) Recipe

Ingredients

1 cup rice flour

½ teaspoon white sugar

½ teaspoon salt

¼ teaspoon ground turmeric

1 cup coconut milk

½ cup water

2 tablespoons vegetable oil

divided

or as needed

2 tablespoons minced shallot

2 cloves garlic

minced

or more to taste

¾ pound fresh shrimp

peeled and deveined

2 tablespoons fish sauce

or more to taste

salt to taste

1 pound mung bean sprouts

4 lettuce leaves

or as needed

Hawaiian Pineapple Pancakes

Breakfast and Brunch

Directions

Step 1

Mix rice flour sugar 1/2 teaspoon salt and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.

Step 2

Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning 1 to 2 minutes. Add shrimp; saute until cooked through and opaque 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.

Step 3

Preheat oven to 200 degrees F (95 degrees C).

Step 4

Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown about 1 minute. Fold crepe over and slide onto an oven-safe plate.

Step 5

Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.

Step 6

Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

Nutritional Information

Banh Xeo (Vietnamese Crepes) Recipe

Servings Per Recipe:4

Calories: 788.4

% Daily Value *

Protein: 45.2g 90%

Carbohydrates: 107g 35%

Dietary Fiber: 20.3g 81%

Sugars: 8.8g

Fat: 21.5g 33%

Saturated Fat: 12.5g 63%

Cholesterol: 129.2mg 43%

Vitamin A Iu: 414.2IU 8%

Niacin Equivalents: 14.7mg 113%

Vitamin B6: 0.8mg 49%

Vitamin C: 8.8mg 15%

Folate: 731.3mcg 183%

Calcium: 201.4mg 20%

Iron: 12mg 67%

Magnesium: 292.3mg 104%

Potassium: 1757.2mg 49%

Sodium: 1052.7mg 42%

Thiamin: 0.8mg 81%

Calories From Fat: 193.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.