Name: Savory Vietnamese Bánh Xèo Rice Crepes You'll Love to Make
Prep time: 45 min
Cook time: 15 min
Total time: 105 min
Ingredients: 1 cup Rice Flour (Gluten-free base ensuring a crispy texture); 1/4 cup Tapioca Starch (Adds chewiness and helps bind the batter); 1 tsp Turmeric Powder (Provides a beautiful golden hue); 1/2 tsp Salt (Enhances overall flavor); 1 cup Coconut Milk (Introduces creamy richness); 1 cup Sparkling Water (Creates light and airy crepes); 1/2 cup Warm Water (Adjusts batter consistency); 2 pieces Scallions (Adds freshness, roughly chopped); 3 oz King Oyster Mushrooms (Thinly sliced); 1 packet Brown Beech Mushrooms (Enhances overall filling flavor); 1 tbsp Mushroom Seasoning (Boosts savory notes); 1 tbsp Salt (Use sparingly); 1 tsp Black Pepper (Adds subtle heat); 1/2 piece Zucchini (Julienned); 1/4 piece Yellow Onion (Thinly sliced); 2 cups Bean Sprouts (Adds crunch); 4 tbsp Vegetable Oil (Necessary for frying); 1 head Romaine Lettuce (Serves as a fresh wrap); 1 bunch Mint (Adds refreshing herbal notes); 1 cup Pickled Daikon Radish and Carrots (Provides tangy contrast); 1 piece Cucumber (Adds crispness)

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When the vibrant streets of Vietnam beckon with the enticing aroma of street food, I have the perfect dish to bring those flavors to my kitchen: Vietnamese Bánh Xèo Rice Crepes. These crispy delights are a celebration of textures and tastes, with crunchy shells enveloping a mouthwatering filling of earthy mushrooms, fresh vegetables, and fragrant herbs. With each bite, you’ll be transported to a bustling market, where savory flavors dance on your palate.

What I adore about this recipe is its simplicity and versatility. Whether you’re a novice cook or a seasoned chef, these crepes are customizable to fit your mood and dietary preferences. They’re not just gluten-free and vegan; they can easily adapt to whatever ingredients you might have on hand. Perfect for a solo dinner or a lively gathering with friends, these flavorful crepes will impress any crowd while delivering the comfort of homemade food—no fast food in sight! Prepare to fire up your skillet and indulge in a culinary adventure that’s as satisfying to make as it is to eat.

Why are Vietnamese Bánh Xèo Rice Crepes so special?

Simplicity at Its Best: This recipe is easy to follow, making it accessible for all cooking levels.
Flavor Explosion: With earthy mushrooms and vibrant herbs, each bite is packed with delightful taste.
Endless Customization: Feel free to mix and match fillings to suit your preferences or diet.
Health-Conscious Meal: Gluten-free and vegan, these crepes are a wholesome choice that satisfies without guilt.
Crowd-Pleasing Dish: Serve them at parties or casual dinners, and watch your guests rave over these delightful treats.
Pair them with a fresh tangy noodle salad or crispy spring rolls for a full meal experience that you’ll love!

Vietnamese Bánh Xèo Rice Crepes Ingredients

For the Batter

Rice Flour – Gluten-free base ensuring a crispy texture; substitute with gluten-free all-purpose flour for a different flavor.
Tapioca Starch – Adds chewiness and helps bind the batter.
Turmeric Powder – Provides a beautiful golden hue and earthy flavor.
Salt – Enhances overall flavor.
Coconut Milk – Introduces creamy richness; almond milk can be substituted for a dairy-free option.
Sparkling Water – Creates light and airy crepes, crucial for texture. Don’t skip this!
Warm Water – Adjusts batter consistency to desired texture.
Scallions (2, roughly chopped) – Adds freshness; can replace with chives for a different flavor.

For the Filling

King Oyster Mushrooms (3 oz, thinly sliced) – Provides a meaty texture and umami flavor.
Brown Beech Mushrooms (1 packet) – Enhances the overall filling flavor.
Mushroom Seasoning (1 tbsp) – Boosts savory notes; can use vegetable seasoning as an alternative.
Salt (1 tbsp) – Use sparingly to avoid overpowering natural flavors.
Black Pepper (1 tsp) – Adds subtle heat to the filling.
Zucchini (1/2, julienned) – Brings freshness and color.
Yellow Onion (1/4, thinly sliced) – Sweetens filling; caramelizes when cooked.
Bean Sprouts (2 cups) – Adds crunch and freshness.

For Cooking

Vegetable Oil (4 tbsp) – Necessary for frying; sesame oil can be used for added flavor.

For Serving

Romaine Lettuce – Serves as a fresh wrap; can substitute with other greens.
Mint – Adds refreshing herbal notes.
Pickled Daikon Radish and Carrots – Provides tangy contrast; can use pickled onions for variation.
Cucumber – Adds crispness and freshness.

These Vietnamese Bánh Xèo Rice Crepes are a joy to make and perfect for impressing your family and friends while satisfying your homemade food cravings!

How to Make Vietnamese Bánh Xèo Rice Crepes

Mix the Batter: In a large bowl, whisk together the rice flour, tapioca starch, turmeric powder, salt, coconut milk, sparkling water, warm water, and chopped scallions. Allow the batter to rest for 45 minutes for the best texture.
Prep Fillings: Wash and thinly slice the king oyster mushrooms, zucchini, and onion. Rinse the bean sprouts and fresh greens to keep them crisp and ready for packing.
Sauté Filling: Heat 1/2 teaspoon of vegetable oil in a nonstick pan over medium heat. Add veggies and sauté for 1-2 minutes, seasoning with salt, pepper, and mushroom seasoning for extra flavor.
Cook Crepes: Pour 1/2 cup of batter into the hot pan, swirling it to evenly coat the surface. Cook uncovered until the edges begin to lighten, about 1 minute. Add bean sprouts on top, cover, and cook for an additional 2 minutes. Drizzle oil around the edges, increase the heat, and cook for 2 more minutes until the crepes are crispy.
Serve: Carefully fold the crepes and wrap them in fresh romaine lettuce with mint, cucumber, and pickled veggies. Serve with a side of vegan fish sauce or dipping sauce for added deliciousness.

Optional: Add a sprinkle of chopped cilantro for an extra layer of freshness.

Exact quantities are listed in the recipe card below.

Storage Tips for Vietnamese Bánh Xèo Rice Crepes

Fridge: Store leftover crepes wrapped in parchment paper in an airtight container for up to 3 days. To reheat, warm in a nonstick pan over medium heat for a few minutes until heated through.
Freezer: You can freeze these delightful Vietnamese Bánh Xèo Rice Crepes layered with parchment paper in airtight freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: For best results, reheat crepes directly in a pan over medium heat to restore their crispy texture. Lightly oil the pan if needed to prevent sticking.
Preventing Sogginess: To maintain the crepes’ crispiness, avoid stacking them directly on top of each other during storage.

Vietnamese Bánh Xèo Rice Crepes Variations

Feel free to let your creativity shine in the kitchen—there are so many delicious ways to customize these crepes to suit your taste!

Gluten-Free Flour: Swap rice flour for a gluten-free all-purpose blend for an equally crispy texture without sacrificing flavor.
Spicy Kick: Add a tablespoon of chili paste or red pepper flakes to the batter for a delightful heat that warms each bite.
Fresh Herbs: Mix in chopped cilantro or Thai basil to the batter for an aromatic twist that complements the filling exquisitely.
Protein Boost: Toss in shredded tofu, tempeh, or even shrimp to the filling for an added layer of nutrition and satisfying heartiness.
Nutty Texture: Consider adding crushed peanuts or cashews as a topping for a delightful crunch and nutty flavor.
Different Pickles: Experiment with various pickled vegetables like carrots with jalapeños or even spicy kimchi for a unique, tangy filling.
Creamy Avocado: Add thin slices of avocado for a creamy texture that pairs beautifully with the crunchy crepes.
Sweet and Savory: Introduce a touch of sweetness by drizzling a bit of hoisin sauce over the finished crepes, providing contrast to the savory filling.

Embrace these variations to make the dish truly yours, and enjoy each exciting bite of your Vietnamese Bánh Xèo Rice Crepes!

Expert Tips for Vietnamese Bánh Xèo Rice Crepes

Smooth Batter: Ensure your batter is lump-free for crispy Vietnamese Bánh Xèo Rice Crepes. Whisk thoroughly and let it rest to develop the perfect texture.
Quickly Prepare Fillings: Wash vegetables before starting to keep them fresh. If they sit too long, they can lose crispness and make the filling soggy.
Master the Heat: Start cooking on medium to form a nice base, then increase to high at the end for crispy edges. Adjusting heat is key for great texture.
Don’t Overfill: For sturdy crepes, avoid adding too much filling. Aim for a balanced ratio to keep them firm when folding.
Experiment with Flavors: Feel free to mix in different herbs or spices in your filling. Personalizing the flavors will make your Vietnamese Bánh Xèo Rice Crepes uniquely yours!

What to Serve with Vietnamese Bánh Xèo Rice Crepes?

Elevate your meal with delicious side dishes that complement the savory goodness of these delightful crepes.

Crispy Spring Rolls: The crunchy texture and fresh flavors of spring rolls create a perfect pairing with the soft crepes. They add an element of fun to your dining experience.
Tangy Noodle Salad: A bright noodle salad with fresh herbs and a zesty dressing contrasts beautifully with the rich filling of the crepes, providing a refreshing balance.
Coconut Rice: Creamy coconut rice brings a subtle sweetness, enhancing the earthy mushrooms in the crepes while maintaining a comforting feel.
Sautéed Greens: Quick sautéed greens, like bok choy or kale, offer a nutritious burst of color and flavor that pairs well with the savory notes of the dish.
Pickled Vegetables: Tangy pickled daikon and carrots add a delightful crunch and acidity, cutting through the richness of the crepes and enhancing every bite.
Chili Dipping Sauce: Add a spicy kick with a chili garlic dipping sauce! The heat complements the crepes beautifully, inviting you to explore flavor contrasts.

These pairings will transform your meal into a vibrant Vietnamese feast, ensuring every bite is an adventure!

Vietnamese Bánh Xèo Rice Crepes Recipe FAQs

What should I look for when selecting mushrooms?
Absolutely! When choosing mushrooms, especially king oyster and brown beech, look for ones that are firm and plump, free of dark spots or any signs of decay. Fresh mushrooms should have a pleasant, earthy aroma, not a sour smell. If you see any dark spots or a slimy texture, it’s best to avoid those.

How can I store leftover crepes?
Very simple! Just wrap your leftover Vietnamese Bánh Xèo Rice Crepes in parchment paper and place them in an airtight container in the fridge. They will stay fresh for up to 3 days. When ready to eat, pop them in a nonstick pan over medium heat for a few minutes to warm through and restore some crispness.

Can I freeze the crepes for later?
Definitely! To freeze, layer the cooked crepes with parchment paper in between, then place them in an airtight freezer bag. They can stay frozen for up to 3 months. When you’re ready to enjoy, let them thaw in the fridge overnight, then reheat in a nonstick pan for the best results.

What should I do if my crepes are not crispy?
If your crepes aren’t turning out crispy, there are a couple of things to check. First, ensure your batter is well-mixed and lump-free for the perfect texture. Also, let the batter rest for at least 45 minutes. When cooking, start with medium heat to form a stable base, then increase the heat towards the end. This method helps to develop those delightfully crispy edges we all love!

Are these crepes safe for people with allergies?
For those with gluten sensitivities or allergies, these Vietnamese Bánh Xèo Rice Crepes are naturally gluten-free as long as you stick with rice flour and tapioca starch. However, always read labels on any pre-packaged ingredients, especially seasonings, to ensure there’s no hidden gluten. Additionally, if you’re cooking for someone with allergies, double-check all your vegetables and fillings to confirm they are allergen-free.

How long will the crepes last in the freezer?
These Vietnamese Bánh Xèo Rice Crepes can last in the freezer for up to 3 months, making them a fantastic make-ahead meal. Just remember to layer them with parchment to prevent sticking and reheat properly to enjoy them at their best!