Fans of healthy Asian Cuisine will love these crispy Vietnamese Crepes stuffed with herbs and vegetables! They are easy to make and vegan.
I don’t know about you guys but I am definitely ready for spring. Last week, I got super excited when temperatures rose to PLUS 6 here in Dawson Creek, BC. Unfortunately, this was only due to a yearly weather phenomenon called chinook! Well, at least I got a brief chance to thaw and wear my German winter coat for a couple of days. And man, was it great to feel my fingers and toes again. So why not use those agile fingers for a little crêpe-action in the kitchen ? But not in a banana & nutella kinda way. No, I tried something completely new: Savory Crispy Vietnamese Crêpes filled with vegetables and fresh herbs.
These are unlike any crepe you have ever had before! First off, there are no eggs in here. It’s just turmeric powder that colors them yellow! The batter is a simple 3-ingredient affair: water, rice flour and coconut milk. Therefore, these crispy Vietnamese Crepes are vegan.
The most important thing is to fry the batter in a HOT pan. The word “xèo” refers to the sizzling sound it makes when the batter touches the pan. Make sure to swirl the pan as soon as you pour in the dough as it sets rather quickly. Add a small ladle of batter first and add more if necessary.
Like all the best food in the world, Vietnamese Crepes are meant to be eaten with your hands, which can get a bit challenging if you are greedy like me and stuff your crepes to the brim. But then again, who’s watching?
The fillings I used just happen to be my favourites and you can feel free to throw in whatever you have in the fridge. You can also add some fried shrimp or tofu to the filling for some extra protein.
I hope you guys give my Vietnamese Crepes a try. They are so easy and fun to make with a group of friends. Just prep a couple of different fillings and let everyone mix and match their own. Happy days.
Vegetarian Bánh Xèo -Crispy Vietnamese Crepes
- 200 g rice flour
- 1/2 tsp tumeric
- 250 ml coconut milk
- 1 lime
- 2 tbsp soy sauce
- 1 garlic clove minced
- 2 carrots
- 4 spring onions
- 200 g mushrooms
- 1/2 bunch fresh cilantro
- 1/2 bunch fresh mint
- 1 tbsp soy sauce
- 200 g bean sprouts
In a bowl, whisk rice flour with tumeric, 1/4 tsp salt into the coconut milk. Add 250 ml water and whisk vigorously to obtain a smooth batter. Let rest for 15 to 30 minutes at room temperature.
In a small bowl, stir together the juice of 1 lemon, soy sauce, 2 tbsp sugar and 2 to 3 tbsp water. Mince the garlic and add to the sauce. Set aside.For the filling, wash peel and grate the carrot. Cut the spring onion and mushrooms into thin slices. Chop the fresh herbs.
Heat a tsp of oil in a no-stick pan and add the mushrooms and spring onions. Add 2 pinches of salt and a pinch of sugar and fry veg for about 2 to 3 minutes on medium high heat until the mushrooms are just starting to loose their water. Add 1 tbsp soy sauce and stir well for. Transfer mixture to a little bowl.
Wipe the pan with a paper towel and reheat 2 tsp of oil on medium high heat. Add a ladle of dough to the hot pan and swirl the pan immediately so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan.Drizzle more oil around the border of the crepes.
Sprinkle 1 tbsp carrot, mushroom and bean sprouts on one half of the crepes and cover the pan with a lid. After a minute lift the lid and carefully check the colour of the bottom side of the crepe using a rubber spatula. If the bottom is crispy and golden, it's time to sprinkle some fresh herbs on the filling and to fold the crepe over to enclose.
Keep the crepes warm in a preheated oven while you repeat the whole process with the remaining ingredients.
Serve the crepes with the sauce.
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