Vietnamese Crepe

Vietnamese Crepe

I followed this recipe by Slanted Door‘s Charles Phan, Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts.

Vietnamese Crepe with Sauce

This was my first time making this, so I couldn’t quite get the crispy texture I remember from the one’s I used to get from Sunflower when we lived in SF.  I’m not sure if it’s the batter (I let it rest overnight) or my pan wasn’t hot enough. Next time I’ll try more oil. The lettuce and dipping sauce really makes this. I liked Une-Deux Senses’s dipping sauce porportions. We’ll definitely be making this again.

  1. Thuy says: May 27, 20094:22 pm

    I find that when I make banh xeo, putting a can of beer into the batter in place of water makes it very crispy. Don’t know how it works, it just does. Hot pan is also very important, the first one of the batch is never very crispy for me, but the ones right after get super crispy

    • admin says: May 27, 20094:24 pm

      Whoa, thanks! We will definitely try that next time! What do you like to put in your crepes?

  2. MyLastBite says: June 4, 20099:28 am

    Beautiful photos (again).

    • admin says: June 13, 200910:34 am

      Thank you!

  3. Marti says: July 24, 20092:58 pm

    I’ve eaten banh xeo at restaurants and at home and yes, it is MUCH better when it is crispy.

    When my Vietnamese friends invited me over to dine on homemade banh xeo, they made it outside. They cooked it on a burner that was part of their outdoor grill. This allowed them to turn up the heat and be somewhat more messy. If you try it again, I wish you luck! It’s a great dish!

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