Vietnamese Crepe
Instructions
Prepare Batter
Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add scallions only right before making the crêpes.
Prepare Fillings
Steam or soak mung beans in water until soft
Boil pork until cooked through. Slice thinly.
Wash bean sprouts and veggies
Making Banh Xeo - Each crêpe takes about 5-7 minutes
On medium-high heat add 1-2 teaspoons of oil and some onions
Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned.
Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan.
Add some mung beans, bean sprouts, and cover with a lid for 2-3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges.
Remove the lid, lower heat to medium and wait for the crêpe to become crisp. Fold in half, transfer to a plate and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (648g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 498 | ||
Calories from Fat: 320 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 14.2g | ||
Cholesterol 97.7mg | 30 % | |
Sodium 418.4mg | 14 % | |
Potassium 2077.9mg | 55 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 16.3g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 498
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