Vietnamese Crêpes (Bánh Xèo) with Cinnamon

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Cinnamon flecks these creamy coloured, crispy pancakes. Bright Yellow kumquats, red chills and fresh green herbs make a colourful filling.

Making Bánh Xèo the other week at Lily’s, at the crucial moment we found that we were out of turmeric. But ingenuity came to the rescue, and we decided to use cinnamon instead. This worked surprisingly well with the coconut milk used to mix the rice flour into batter, creating a faintly sweet, delicate taste. I would still use turmeric, since the flavour and colour is really important, but try adding a bit of cinnamon and you might be pleasantly surprised… This would work well if you wanted to add a Vietnamese inspired dessert filling to the pancakes too, like sweetened mung beans.

Recipe (Makes 8 pancakes):


For the batter:
200g Bánh Xèo flour (rice flour mix that can be bought at oriental supermarkets)
1 can coconut milk
1 tsp turmeric
1 tsp cinnamon
1 tbsp vegetable oil
pinch of salt

For The Filling:
1 carrot, chopped into Julienne strips
3 spring onions, chopped into Julienne strips
200g beansprouts
1/2 pepper (red or green), blanched and diced or julienne sliced
1/2 bunch of coriander
1/2 bunch of mint, stems removed.
200g tofu, fried and chopped into roughly 1cm square pieces
1/2 red chilli, sliced diagonally
8 whole, large iceberg lettuce leaves

For the Nuoc Cham Sauce:
5 tablespoons of warm water
3 tablespoons thin soy sauce
1 tsp lime juice
1 tsp sugar
pinch of salt
2 cloves garlic, crushed
2 kumquats, sliced lengthways (optional)
1/2 red chilli, sliced diagonally for garnish

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Mix the Nuoc Cham ingredients together, adding the chillis and kumquats at the end as garnish.

Combine the batter ingredients and whisk until there are no lumps left. Head a non-stick frying pan to a medium high heat and brush oil over the surface. Add one ladle of batter to the pan and tilt the pan to each side to  make sure the batter spreads evenly and thinly. When the bottom half is starting to brown slightly and become crisp, flip the pancake and cook the other side in the same way.

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Line up the filling ingredients, and on one half on the pancake surface, pile a few stalks of onion, pepper, carrot and beansprouts, a few pieces of tofu, one of two pieces of chilli and layers of herbs to taste. Add 1-2 tbsps of Nuoc Cham, wrap the whole pancake in a lettuce leaf and eat. And if you feel like it, keep dipping in Nuoc Cham as you take each bite.

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