Sizzling Crepes Recipe

Name: Sizzling Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups rice flour; 2 1/2 cups water; 1/2 cup coconut milk (unsweetened, fresh, or canned); 1 teaspoon salt; 1 teaspoon ground turmeric; 1/2 teaspoon yellow curry powder (optional); 2 scallions, very thinly sliced; 1/3 to 1/2 cup vegetable oil; 1/2 pound pork shoulder or country-style boneless ribs, thinly sliced, or 1/2 pound ground pork; 1/2 pound small or medium shrimp (peeled and deveined or left in shells with only the legs and tails trimmed); 1/2 cup thinly sliced onion; 4 ounces sliced fresh mushrooms such as shiitake, brown crimini, oyster, white button, etc. (optional); 4 cups fresh bean sprouts; 16-24 lettuce or mustard greens leaves; Fresh herbs (cilantro, Thai basil, red perilla, mint, Vietnamese mint, sorrel, etc.); Thinly sliced, peeled, and seeded cucumber (optional); 1 cup or more Basic Vietnamese Dipping Sauce (see Notes)

Servings: persons

2 1/4 cups rice flour
2 1/2 cups water
1/2 cup coconut milk (unsweetened, fresh, or canned)
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon yellow curry powder (optional)
2 scallions, very thinly sliced
1/3 to 1/2 cup vegetable oil
1/2 pound pork shoulder or country-style boneless ribs, thinly sliced, or 1/2 pound ground pork
1/2 pound small or medium shrimp (peeled and deveined or left in shells with only the legs and tails trimmed)
1/2 cup thinly sliced onion
4 ounces sliced fresh mushrooms such as shiitake, brown crimini, oyster, white button, etc. (optional)
4 cups fresh bean sprouts
16-24 lettuce or mustard greens leaves
Fresh herbs (cilantro, Thai basil, red perilla, mint, Vietnamese mint, sorrel, etc.)
Thinly sliced, peeled, and seeded cucumber (optional)
1 cup or more Basic Vietnamese Dipping Sauce (see Notes)

1
Vigorously whisk all the batter ingredients except the scallions in a bowl until smooth.
2
Stir in the scallions and set aside for at least 20-30 minutes.
3
Heat an 8- to 12-inch nonstick or well-seasoned cast-iron skillet on high and add a generous amount of oil to coat the pan.
4
Add 1/8 to 1/4 of the total pork, shrimp, onion, and mushrooms, depending on how many crepes you plan to make.
5
Stir gently while cooking for 30-45 seconds, or until starting to color and the onions can be smelled.
6
Stir the batter well and add 1/4-1/3 cup to the same pan; swirl around to coat evenly (you want a thin coating).
7
Add about 3/4-1 cup of the bean sprouts and spread over half of the crepe.
8
Lower the heat to medium, cover the pan until the bean sprouts have begun to soften, about 3 minutes or so.
9
Uncover and cook another 3-5 minutes, or until the bottom of the crepe is crispy and golden brown.
10
Lift one side with a spatula and gently fold in half.
11
Serve on a platter with the lettuce, herbs, cucumber, and dipping sauces, or on individual plates or bowls for each diner to assemble his or her wraps.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 1/4 cups rice flour, 2 1/2 cups water, 1/2 cup coconut milk (unsweetened, fresh, or canned), 1 teaspoon salt, and more.

Yes, Sizzling 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.

Sizzling Crepes

How did you like this recipe?

Frequently Asked Questions