Vietnamese Crepes (Bánh Xèo Chay)

Watch how to make it here

Bánh xèo is one of the most delicious Vietnamese street foods out there. It is a great example of the taste and textures commonly found in Vietnamese food: savory and sweet, soft and crunchy, and fresh and fried. It is also known for the sizzling sound it makes when it hits the pan. If you’re looking to try something new, this recipe is for you!

A few notes:

  1. If using a 10-inch nonstick pan, the recipe below makes about 4-5 large crepes.
  2. It is important to use a nonstick pan for this recipe.
  3. At the beginning of making each crepe, add a little bit of oil (about 1/2 teaspoon), otherwise, it won’t crispen up and will become soggy. You will get a chance to add more oil towards the end of cooking.
  4. Feel free to use any mushrooms or protein such as tofu of your choice.
  5. Adding sparkling water to the batter helps the crepes become crispy. Beer is also commonly used instead.
  6. Best enjoyed immediately. If there are leftovers, store the batter and the fresh vegetables separately in an airtight container for up to 2 days. When ready to eat, fry the crepes according to the instructions listed below. 

Final note: It takes a few tries to get used to the cooking technique of swirling the batter in the pan but once you get the hang of it, it will be easy. You got this!

Prep Time

45 min

cooking time

15 min

Servings

4

total time

1 hour

Difficulty

Ingredients

1
*For the batter*
2
1 cup rice flour (should be regular white rice flour, not glutinous or sweet rice flour)
3
1 tbsp tapioca starch
4
1 tsp turmeric powder
5
1/2 tsp salt
6
125 ml coconut milk
7
100 ml sparkling water
8
1 cup warm water
9
2 scallions, roughly chopped
10
*For the filling*
11
3 oz king oyster mushrooms, thinly sliced
12
1 packet brown beech mushrooms
13
1 tbsp mushroom seasoning
14
1 tbsp salt
15
1 tsp black pepper
16
1/2 zucchini, julienned
17
1/4 yellow onion, thinly sliced
18
2 cups bean sprouts
19
4 tbsp vegetable oil
20
*For the sides*
21
romaine lettuce
22
mint
23
pickled daikon radish and carrots
24
cucumber

Cooking Instructions

1
1
In a large bowl, combine the rice flour, tapioca starch, tumeric powder, sea salt, coconut milk, sparkling water, warm water, green parts of the scallion and mix everything well. Cover and allow it to sit for 45 minutes at room temperature.
2
2
Meanwhile, prep the mushrooms, zucchini, and yellow onion. Wash the bean sprouts, romaine lettuce, mint, and dry well.
3
3
In a nonstick pan, on medium heat, heat up 1/2 tsp of vegetable oil for a few minutes. Add a few pieces of mushrooms, zucchini, onion slices, and scallion. After 1-2 minutes, season with a pinch of salt, black pepper, and mushroom seasoning. Push the vegetables to half the side of the pan. Pour 1/2 cup of batter into the pan and quickly swirl in a circular motion until it evenly coats the pan. On medium heat, allow it to cook for 1 minute uncovered. Then, add 1/2 cup of bean sprouts on top of the side with the vegetables and cover the pan with a lid and cook for 2 minutes. Lift the lid and add oil all around the edges of the crepe. Turn on high heat and cook for 2 more minutes. Fold the crepe in half.
4
4
Serve the crepe wrapped in romaine lettuce, mint, cucumbers, pickled daikon radish and carrots. Dip in vegan fish sauce.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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