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Bánh Xèo (Vietnamese Sizzling Crepes) Recipe (with Video)

Egg-free, Sesame-free, Vegetarian
tifflovestofu
By
tifflovestofu

Discover our Bánh Xèo (Vietnamese Sizzling Crepes) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 45min | Cook 15min

Ingredients

Batter
- 1 cup Rice flour, not glutinous or sweet
- 1.5 Tbs Tapioca starch
- 1.5 tsp Turmeric powder
- 0.5 tsp sea salt
- 125 ml Coconut milk
- 100 ml Sparkling water
- 1 cup Warm water
- 3 Scallions, green parts only, roughly chopped (save white parts for filling)
Filling
- 3 oz King oyster mushrooms, thinly sliced
- 1 packet shiitake mushrooms, or seafood mushrooms, cut into pieces
- 1 Tbs Mushroom seasoning
- 1 Tbs Salt
- 1 Tbs Black pepper
- 0.5 Zucchini, thinly sliced and julienned
- 0.25 Yellow onion, thinly sliced
- 2 cup Bean sprouts
- 4 Tbs Vegetable oil
Sides
- Romaine lettuce, (as much you'd like)
- Mint, (1-2 sprigs per serving)
- 1 Bird eye chili pepper, red
- 1 Lime, cut into wedges
Vegan Fish Sauce
- 2 Tbs Sugar
- 2 Tbs Hot water
- 2 Tbs White distilled vinegar
- 2 Tbs Soy sauce
- 1 Lime, juiced
- 4 Bird eye chili pepper, roughly chopped
- 4 cloves Garlic, minced
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Directions

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 - 1 hour at room temperature.
2. Meanwhile, prep the king oyster mushrooms, seafood mushrooms, zucchini, and yellow onion. Wash the bean sprouts, romaine lettuce, mint, and dry well.
3. In a nonstick pan, on medium heat, heat up 1/2 tsp of vegetable oil for a few minutes. This should be plenty as we will add more oil later. Add 2-3 king oyster mushroom slices, 2 tbsp of seafood mushroom pieces, 1 tbsp of zucchini, 3-4 onion slices, and the white part of green onion. After 1-2 minutes, season with a pinch of salt, black pepper, and 1/2 tsp of 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. There should not be any gaps. If there is, add a little bit of batter to close the gap. On medium heat, allow it to cook for 1 minute uncovered. Then, add 1/2 cup of beansprouts on top of the side with the vegetables and cover the pan with a lid and cook for 2 minutes. Lift the lid and dip a basting brush in 1 tsp of oil and brush the top of the edges of the crepe all around. This is to ensure the crepe becomes crispy. Turn on high heat and cook for 2 more minutes. You will know the crepe is ready when the edges are easy and smooth to lift without ripping. Lift the edge of the crepe and cover the side with the vegetables.
4. Serve the crepe wrapped in romaine lettuce and mint along with juice of a lime, red chili pepper, and dip in vegan fish sauce. Best enjoyed immediately.

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