1.) In a large mixing bowl whisk together the flour, turmeric, coconut milk, water, 2 tablespoons oil, and chopped green onion until well combined.
2.) Allow the batter to rest for 30 minutes.
Prepare ingredients to put inside pancakes.
ex: Pork, Beef, Shrimps, Boiled Bean Sprouts, Cooked Mushrooms...
Greens and herbs:
Arrange the salad ingredients in separate piles on a platter and set aside.
1.) Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium-high heat.
2.) While tilting the pan add 1/4 cup of the batter (one laddle scoop), swirling the pan at the same time to evenly distribute the batter.
3) Once the crepe starts to bubble gently in the center and loosen itself at the edges, 3 to 5 minutes, scatter a handful of filling on the lower half of the pancake. Reduce the heat to low and cover the pan.
4.) Cook for 3 to 4 minutes or until the pancake golden browns and turns crispy. Fold the pancake in half and slide onto a platter.
5.) Continue making banh xeo as you serve them. At each new Pancake add a dash of oil and swirl it around side of pan so that pancake does not stick.
Serve with table salad and herbs, and mixed fish sauce on the sides.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (115g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 80 (36%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 6.1mg||0 %|
|Potassium 121.9mg||3 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 32.3g|
|Protein 3.2g||5 %|
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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: 223
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