Bánh Xèo (Vietnamese Crêpes)

Bánh xèo are Vietnamese crêpes stuffed with shrimp and bean sprouts. Served with lettuce, fresh mint and basil for a fantastic street-style treat!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 788 Calories

Ingredients

• salt to taste
• 1 cup coconut milk
• 2 tablespoons minced shallot
• 2 cloves garlic, minced, or more to taste
• 2 tablespoons vegetable oil, divided, or as needed
• 2 tablespoons fish sauce, or more to taste
• 1 cup rice flour
• 1 pound mung bean sprouts
• 4 lettuce leaves, or as needed
• 0.5 teaspoon salt
• 0.5 cup water
• 0.5 teaspoon white sugar
• 0.25 teaspoon ground turmeric
• 0.75 pound fresh shrimp, peeled and deveined

Recipe Instructions

Step 1

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

Step 2

Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.

Step 3

Make the filling: 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 browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.

Step 4

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

Step 5

Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts

Step 6

Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.