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Vietnamese Bánh Xèo Rice Crepes

Savory Vietnamese Bánh Xèo Rice Crepes You'll Love to Make

Discover the vibrant flavors of Vietnamese Bánh Xèo Rice Crepes, a gluten-free and vegan delight that’s easy to make and customize.
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Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 1 hour 45 minutes
Course Lunch
Cuisine Vietnamese
Servings 4 crepes
Calories 200 kcal

Equipment

  • nonstick pan

Ingredients
  

For the Batter

  • 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

For the Filling

  • 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

For Cooking

  • 4 tbsp Vegetable Oil Necessary for frying

For Serving

  • 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

Instructions
 

Preparation

  • 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.
  • 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.

Notes

Optional: Add a sprinkle of chopped cilantro for an extra layer of freshness.
Keyword Bánh Xèo, Gluten-Free, Rice Crepes, Street Food, vegan