Banh Xeo (Vietnamese Crepes) Recipe

Name: Banh Xeo (Vietnamese Crepes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crepe Batter:; 1 cup rice flour; 1/2 teaspoon white sugar; 1/2 teaspoon salt; 1/4 teaspoon ground turmeric; 1 cup coconut milk; 1/2 cup water; Filling:; 2 tablespoons vegetable oil, divided, or as needed; 2 tablespoons minced shallot; 2 cloves garlic, minced, or more to taste; 3/4 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

Servings: persons

Crepe Batter:
1 cup rice flour
1/2 teaspoon white sugar
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1 cup coconut milk
1/2 cup water
Filling:
2 tablespoons vegetable oil, divided, or as needed
2 tablespoons minced shallot
2 cloves garlic, minced, or more to taste
3/4 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

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.
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.
3
Preheat oven to 200 degrees F (95 degrees C).
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.
5
Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
6
Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crepe Batter:, 1 cup rice flour, 1/2 teaspoon white sugar, 1/2 teaspoon salt, and more.

Yes, Banh Xeo (Vietnamese Crepes) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Banh Xeo (Vietnamese Crepes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions