Bánh Xèo Sizzling Crepe

Vietnamese Sizzling Crepe or Bánh Xèo is a Vietnamese savory crepe made of rice flour, turmeric powder, and water. Common stuffing includes pork, shrimp, diced green onion and bean sprouts. A good crepe should be thin and crispy. For best results, refrigerate the batter mixture overnight and cook with a nonstick pan.

Sizzling Crepe

Tom Pham

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30 mins

Total Time 1 hr

Course Main Course

Cuisine vietnamese

Servings 6

Ingredients

1 pound Medium Shrimp shelled and deveined
1 pound Pork Belly or leaner Pork Loin cooked and cut into thin 1/4 inch slices
2 cups Rice Flour
1 cup Corn Starch
1.5 tsp Turmeric Powder
1 cup Coconut Cream
1 tsp Salt
4 cups Water
1 bundle Green Onion thinly sliced
1 medium Onion halved lengthwise and thinly sliced
3 cups Bean Sprouts

Instructions

Mix all batter ingredients: combine rice flour, cornstarch, turmeric, salt, coconut cream and water in a large bowl and whisk mixture until flour are completely dissolved. For a smoother batter, refrigerate the mixture overnight or let it rest for at least 30 minutes so the starch grains can swell.
On Medium High setting, heat 1 teaspoon of oil in a nonstick skillet. Add a tea spoon of chopped scallion and a few thin slices of onion and stir fry for 30 seconds.
Add a few slices of pork and a couple of shrimps and cook for another 30 seconds.
Ladle in just enough batter to cover the pan surface, tilt and swirl the pan to spread the batter evenly.
Scatter a handful of bean sprouts to one side of the crepe to make folding easier. Cover the skillet to cook the bean sprouts for about 2 minutes.
Remove lid, continue to cook for another 2 minutes for the crepe to dry out and become golden and crispy. Use a spatula to fold the crepe in half and transfer to a plate.