banh xeo

1st time making banh xeo and I think even 1st time eating it.

It is a fun word to say...ban-say-oh!

Somehow I thought it was made with eggs, but looking online, this is only made with rice flour, coconut milk, turmeric and some water.

I used this recipe and cut it down to make 2 crepes.

Adapted from the internet, makes 2 crepes

42 grams mochiko

14 grams flour

1/2 teaspoon turmeric

water

66 milliliter milk

coconut oil

Mix and let the batter sit in the refridge for at least 3 hours.

Heat oil in a pan and swirl in 1 ladle of batter to make 1 thin crepe

Add your filling, and cover to steam, fold the crepe in half, repeat to make another crepe, serve.

NOTES: Originally this is supposed to be gluten and dairy free, but I didn't have rice flour and used mochiko. 

Not sure, but I think using rice flour might make a difference as to how light the crepe comes out.

Also, I didn't have coconut milk and used regular milk.

When I cooked the crepe I used coconut oil so it would have a slight coconut fragrance.

I had some leftover gapao filling, so that is what I put into our banh xeo.

I know Thai filling, Vietnamese crepe, still it was delicious.

You are supposed to cut off pieces of the crepe and wrap it in some lettuce, but we just ate it with wilted spinach.

I think I need to thin out the batter a little more, but we thought it was delicious.

I'll make this again and make sure we have lettuce to wrap it in.