Vietnamese crêpe/ Banh Xeo
Vegetarian/Brunch/crepe filled with vegetable

Vietnamese crêpe filled with vegetable. Look like made with egg but not



Crepe batter 

Rice flour: 1cup

Coconut milk: ½ cup

Water: 1 cup

Turmeric: ¼ tsp

Salt: ½ tsp less or more



For Filling:

Mushroom: 1/2 cup sliced

Oil: 1 tsp

Green onion: ¼ cup

Bean sprout: 1 cup



Table Salad Plate

Lettuce leaves: few

Fresh mint: few


    Making the batter

 Mix rice flour, turmeric, salt with coconut milk & water. The batter should be quiet liquid! Let it rest.


Making the filling


   Take a pan, drop some oil and sauté the mushroom with little dash of salt

    Add the spring onion sauté few more seconds and remove keep aside


Making the crepe

    Wipe clean the pan & spray some oil. Pour a big ladle of batter in middle and tilt the pan to form a crepe.

   Cook slightly covered under medium heat for 1 minute or 2, or until the edge start to be golden brown and start coming out of the pan.

    Place the sauté mushroom filing in half of your crepe sprinkle some bean sprout and fold over.

    Slide in plate and serve with vegetarian soy sauce and salad.



How to eat?

Tear off a piece of crepe, add some fresh mint, roll in lettuce and dunk in Nuoc cham is a vietnamese sauce and savor Vietnam cuisine!



Nuoc Cham dipping sauce "Vegetarian":



Soy light (low sodium): 1 tbsp
Vinegar (white): 1 tbsp
Sugar: 1 tbsp
Green chili: 1 diced

Minced Garlic: 1 tsp
Salt: pinch
Water: 1/2 cup

NON-Vegetarian: Replace soy sauce to Nuoc Mam (fish sauce) which is a classic dipping sauce for egg roll too :)


Whisk all together until the sugar is dissolved, U R free to adjust the spice and sweet level in this sauce.