Bánh Xèo – Vietnamese Crispy Crêpes

1. 1

   Make the crêpe batter: In a large bowl, combine rice flour, sugar, salt, and turmeric. Beat in coconut milk until thick. Gradually beat in water until it reaches a thin crêpe batter consistency.

2. 2

   Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add the shallot and the garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add the shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer the filling to a bowl.

3. 3

   Preheat the oven to 200 degrees F (95 degrees C).

4. 4

   Wipe out the skillet and reheat over medium heat. Add the remaining 1/2 tablespoon oil. Stir the crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Arrange 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until the batter looks set and the edges start to brown, about 1 minute. Fold the crêpe over and slide it onto an oven-safe plate.

5. 5

   Place the crêpe in the preheated oven to keep warm. Repeat with the remaining batter, shrimp, and bean sprouts.

6. 6

   Serve the crêpes with lettuce leaves. Break off pieces of crêpe and roll them in lettuce to eat.

• Calories 741.86 kcal High
• Protein 24.76 g Good Source
• Carbs 147.69 g Moderate
• Total Fat 9.76 g Moderate
• Saturated Fat 2.22 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 136.92 mg High
• Sodium 791.6 mg High
• Fiber 0.39 g Low Source
• Sugar 3.81 g Moderate
• Added Sugar 1.24 g Low Source
• Calcium 465.87 mg Good Source
• Iron 4.9 mg Good Source
• Potassium 1508.7 mg Good Source
• Vitamin A 151.69 mcg_rae Moderate
• Vitamin C 27.01 mg Good Source
• Vitamin D 1.13 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Garlic 🧄
• Onions 🧅