Banh Xeo

Banh Xeo is a savory Vietnamese crepe. There are many instant Banh Xeo pre-made bags out there that are actually quite good! However, in a pinch, you can mix together a home-made version of rice flour, tumeric, and coconut.

I believe this recipe is something I will be constantly updating in the future. It's one of those things that you will constantly tweak. I got it off a Vietnamese cooking blog.

Some notes:
- thought coconut milk taste was a bit strong, may want to add a little bit more water in the future to off set that
- consider cooking protein and filling separate from batter, or before, or after batter poured
- consider switch to coconut water rather than coconut milk
- if no beer, can do all water in the future, club soda, or even sprite


Ingredients:
1 cup rice flour
3 tablespoon of cornstarch
1/3 cup of coconut cream (slight coconuty, consider decreasing amount to add more water)
1/8 teaspoon of salt
1/2 teaspoon of turmeric powder
1.5 cup of warm water (can substitute with club soda or beer for more crispy; I did 1 cup water and 1/2 cup beer - ended up adding a little more water)
1 teaspoon of cooking oil
chopped green onion

1. Mix well together and let it rest for 30 minutes before use.

2. Turn on medium-high or medium heat. I found that cooking medium-high heat made a more crispy ban xeo. Add protein to pan and cook for 30 seconds to 1 minute.

3. Pour banh xeo from around the top of the pan and from the edges. And let the batter slide down. Add more if needed. Intermittently scoop spoons of oil to the edges of the pan for a crispier edge. Turn down heat to medium if desired. Cook for about 10 minutes for crispy.





In the future, I'd like to try a pre-mixed bag. I scoured the internet for recommendations, and a Vietnamese cooking blog had many people singing the praises of Huong Xua - Will try in the future!