Bánh Xèo Vietnamese Crêpes
- Serving Size: 1 (600.9 g)
- Calories 761
- Total Fat - 51 g
- Saturated Fat - 21.7 g
- Cholesterol - 0.5 mg
- Sodium - 1580 mg
- Total Carbohydrate - 78.3 g
- Dietary Fiber - 9.8 g
- Sugars - 23.9 g
- Protein - 13.5 g
- Calcium - 123.2 mg
- Iron - 5.5 mg
- Vitamin C - 84.9 mg
- Thiamin - 0.4 mg
Whisk sauce ingredients together
Blend crepe ingredients together
Heat a teaspoon of oil in a 10- to 12-inch skillet over medium heat.
And add mushrooms, and cook until heated through.
Remove and set aside.
Wipe the oil out of the pan and return to medium heat with a fresh teaspoon of oil.
Pour half of the batter in the pan and swirl to distribute evenly.
Sprinkle half of the scallions over the batter.
Then arrange the mushrooms, cilantro and bean sprouts over half of the crêpe. When cooked through and edges are browned
Add 1/2 of the rest of herbs your using
Fold the crêpe over and slide onto a plate.
Have lettuce leaves for outside
Repeat for second crêpe.
Dip crepes into sauce
Tips & Variations
No special items needed.