Sizzling Saigon Crêpes (Bánh Xèo) Recipe

Name: Sizzling Saigon Crêpes (Bánh Xèo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Asian rice flour*; 1/2 cup unsweetened coconut milk; 1/4 teaspoon turmeric; 1 teaspoon curry powder; About 1/2 tsp. salt; 2 teaspoons sugar; 3 green onions, thinly sliced; 5 tablespoons vegetable oil, divided; 6 shiitake mushrooms, cut into 1/4-in.-thick slices; 1/3 yellow onion, slivered; 8 ounces pork shoulder, cut into thin bite-size pieces; 3 1/2 cups bean sprouts

Servings: persons

1 1/2 cups Asian rice flour*
1/2 cup unsweetened coconut milk
1/4 teaspoon turmeric
1 teaspoon curry powder
About 1/2 tsp. salt
2 teaspoons sugar
3 green onions, thinly sliced
5 tablespoons vegetable oil, divided
6 shiitake mushrooms, cut into 1/4-in.-thick slices
1/3 yellow onion, slivered
8 ounces pork shoulder, cut into thin bite-size pieces
3 1/2 cups bean sprouts

1
Whisk together rice flour, coconut milk, 1 1/2 cups water, the turmeric, curry powder, 1/2 tsp. salt, the sugar, and green onions.
2
Heat 1 tbsp. oil in a large nonstick pan over medium heat. Add mushrooms and a pinch of salt and saute until soft, about 10 minutes. Transfer to a bowl, discarding any juices.
3
Preheat oven to 200u00b0. Wipe out pan and heat 1 tbsp. oil over medium-high heat. Add 1/4 of onions and 1/4 of pork. Cook, stirring, until fragrant, 2 minutes.
4
Whisk batter again and ladle about 3/4 cup into center of pan. Immediately tilt and rotate pan so batter quickly covers whole surface. Pile 1/4 of bean sprouts and 1/4 of mushrooms on 1 side of crepe, close to center. Cover and reduce heat to medium. Cook until edges pull away from the pan, about 2 minutes.
5
Reduce heat to low, uncover, and cook crepe until browned on bottom, 4 to 7 minutes.
6
Fold crepe over and gently slide onto a plate. Cover loosely with foil and keep warm in oven. Make remaining crepes the same way.
7
*Buy rice flour from an Asian market; the kind sold in supermarkets is too coarse.
8
Note: Nutritional analysis is per crepe.

562

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 cups Asian rice flour*, 1/2 cup unsweetened coconut milk, 1/4 teaspoon turmeric, 1 teaspoon curry powder, and more.

Yes, Sizzling Saigon Crêpes (Bánh Xèo) 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!

Sizzling Saigon Crêpes (Bánh Xèo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions