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    Home » By Category » Breakfast » Non Veg

    Published: Sep 25, 2014 · Modified: Oct 1, 2020 by Usha Rao

    Vietnamese Stuffed Crepes ~ Banh Xeo

    I cannot believe we are already on 22nd alphabet V and in 3-4 days our Around the World in 30 Days culinary tour will conclude. Of all the alphabets, V was probably one of the easiest I have done in terms of finding the recipe and cooking it. I did V for Vietnam. One day I saw Vietnamese crepe recipe from Bon Appetit in my Facebook news feeds. It looked interesting and bookmarked the recipe. Looked for few more recipes for these crepes and decided that V is for Vietnam.

    Vietnamese Food, Vietnamese Cuisine, Blogging Marathon, Around the world in 30 days with ABC cooking, Crepes, Vietnamese dosa, Stuffed Crepes, Vietnamese pancakes

    This is the second country I cooked for this marathon. These crepes are made with rice flour and some recipes called for coconut milk to make the batter. I had some left over coconut milk after cooking Sri Lankan curry and used it for these crepes to see how it tastes. Coconut milk I had was less than what most recipes called for, yet it was creamy and gave a nice texture to the crepes.

    Vietnamese Food, Vietnamese Cuisine, Blogging Marathon, Around the world in 30 days with ABC cooking, Crepes, Vietnamese dosa, Stuffed Crepes,

    These crepes were similar to rice flour dosa or biyyam attlu or chila from India except for the color. Vietnamese crepes get that color from addition of turmeric to the batter. What attracted me to this recipe is the shrimp & mushroom stuffing used for the crepes. Indian rice flour crepes do not have any filling and the masala used for dosa, lentils & rice crepes have potato based filling.

    Vietnamese Food, Vietnamese Cuisine, Blogging Marathon, Around the world in 30 days with ABC cooking, Crepes, Vietnamese dosa, Stuffed Crepes,

    We liked the crepes but did not feel like we were eating an international cuisine. Shrimp mushrooms and bean sprouts made an excellent filling for the crepes. I adapted the recipe from two sites to suite our taste.

    Vietnamese Food, Vietnamese Cuisine, Blogging Marathon, Around the world in 30 days with ABC cooking, Crepes, Vietnamese dosa, Stuffed Crepes,

    Adapted from: Closet Cooking and Bon Appetit
    Makes: 8 - 10

    Ingredients:

    Crepes Batter

    • 2 cups Rice Flour
    • ½ - 1 tsp. Turmeric
    • 1 tsp. Salt
    • ¾ cup Coconut Milk (can substitute with water. I used Asian Kitchen Coconut Milk)
    • 2 ¼ cup Water
    • Oil for making the crepes

    Filling:

    • 2 tbsp. Oil
    • 2-3 Cloves Garlic chopped
    • ¾ - 1 lb. Shrimp peeled & deveined
    • 3 – 4 Scallions thinly sliced (more if required)
    • 10 oz. Mushrooms sliced (I used portabella mushrooms but can use shiitake or button mushrooms)
    • Salt & black Pepper to taste
    • 2 cups Bean Spouts
    • Lettuce leaves separated, as needed
    • Cilantro or Coriander Leaves chopped

    Preparation:

    • Crepe Batter: Mix everything listed under crepes except oil to make a smooth paste. Let the batter rest for about ½ - 1 hour. I let it rest for about ½ hour.
    • Filling: Heat oil in a pan and sauté shrimp with garlic, ½ the scallions, black pepper and salt. Sauté for couple of minutes until shrimp begin to curl up. Add mushroom and continue to sauté until mushroom are cooked and water evaporates. Keep it aside until ready to use.
    • Crepes: Heat a skillet to make crepes. Add some oil to the pan and spread it around the pan. When the pan is hot, using a ladle pour the batter onto the skillet to make a circle. Swirl the pan to evenly spread the batter. Pour few drops of oil around the crepe and cook on medium flame for about 3 -4 minutes until the crepes are cooked on the bottom.
    • Add some mushroom shrimp filling to one side of the crepe, along with some bean sprouts, scallions and cilantro. Fold the other end of the crepe over the filling making a ½ circle. Transfer to a plate of lettuce bed and serve hot.
    • Repeat the same process for rest of the pancakes.
    • I made nuoc cham, a dipping sauce to serve the pancakes with but we did not like it. This dipping sauce has fish sauce in it. I used as little as possible and still could not tolerate the smell of the fish sauce.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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    • Bowl of maramarala upma.
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    1. cookingwithsapana says

      December 08, 2014 at 5:51 am

      Love the texture and color of the crepes.

      Reply
    2. Ammaji Kitchen{Sree} (@sreevallie) says

      November 04, 2014 at 9:24 pm

      Nicely colored crepes.

      Reply
    3. Chef Mireille says

      October 28, 2014 at 11:47 pm

      these look so light and airy

      Reply
    4. PJ says

      October 13, 2014 at 11:15 pm

      Lovely color and texture.Sounds like an interesting dish!

      Reply
    5. themadscientistskitchen says

      October 13, 2014 at 11:00 pm

      Wow wow wow. I love it. I want some right now.

      Reply
    6. Pradnya says

      October 05, 2014 at 5:46 am

      i love your pictures, but here i loved the way you have cooked the crepes, they have come out so soft and fluffy and the filling is inviting too

      Reply
    7. Srivalli says

      September 30, 2014 at 4:34 am

      Love the bright yellow Usha..and my daughter was against me cooking anything that looked liked our dish..so crepes were out..

      Reply
    8. Harini says

      September 28, 2014 at 10:15 pm

      The pancakes look very vibrant and inviting though I can't say much about the filling.

      Reply
    9. Vaishali Sabnani says

      September 26, 2014 at 2:50 am

      The crepes look pretty and the yellow tint to these gives a awesome visual effect. The clicks as always are awesome. Lovely post and yes the month has flown by.

      Reply
    10. manjulabharathkumar says

      September 26, 2014 at 2:10 am

      wow pancaes look super soft and tempting me 🙂 Love the stuffing in them very filling one!!

      Reply
    11. Priya says

      September 25, 2014 at 2:20 pm

      Wow, i can have this stuffed crepes happily anytime, am in love with that filling, such a beautiful banh xeo.

      Reply
    12. Suma Gandlur says

      September 25, 2014 at 11:55 am

      Though I am not for the filling, the humble rice flour pancakes do look vibrant and inviting.

      Reply
    13. Varada says

      September 25, 2014 at 9:06 am

      The color and texture of the crepes is lovely. And your pictures captured it perfectly. Interesting filling too. Now I am tempted to try these.

      Reply
    14. Pavani says

      September 25, 2014 at 6:43 am

      Same pinch Usha. We made the exact same dish but the method and ingredients are slightly different. Mine had mung beans in it and was more like pesarattu. This is one dish I know I'll be making often. Love your clicks.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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