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Vietnamese Crepes
Vietnamese Crepes

 (cooking time: 30 min + 3 to 8 hours for the batter; yields 12 crepes)

  • Rice flour – 9 oz
  • All-purpose wheat flour – 3 oz
  • Turmeric – 2 tsps
  • Water – 3 ½ cups
  • Coconut cream – 1 14-oz can (can be replaced with coconut milk)
  • Salt – 1 tsp
  • Scallions – 1 sprig, chopped into ½-in long pieces
  • Shrimp – 1 lb, without heads
  • Pork belly – 1 ½ lb
  • 1 medium onion, sliced thinly
  • Bean sprouts – 1 lb
  • Mustard greens – to taste
  • Mint – to taste
  • Vietnamese fish sauce, for dipping
  • Combine all ingredients from rice flour to salt in a large bowl, set aside for 3 to 8 hours (better to be done in the evening to let stand overnight).
  • Boil pork till fully cooked, slice thinly.
  • Wash vegetables and bean sprouts.
  • Add scallions into the batter.
  • Heat 1 teaspoon of oil in a skillet over medium-high heat.
  • Add some onions, a few slices of pork and a couple of shrimps. Saute and stir until slightly browned.
  • Add some batter. Swirl the skillet to help the batter spread evenly. Add more, if it did not cover the skillet.
  • Top with bean sprouts and greens; cook under a lid for 2 minutes up to 3. Pass on to the next step when the batter is transparent around the edges.
  • Remove lid; reduce heat to medium and cook the crepe until crisp. Fold one edge over the other in half. Serve immediately.
  • Repeat with the remaining ingredients.