The holidays flew by and left me feeling grateful for cozy moments with friends and family. Although I was sad to say goodbye to 2015, I felt optimistic about 2016 ahead. Still, the first week back after celebrations often feels a little dull. To lift spirits at home, I made a big stack of crispy Vietnamese crepes to assemble tableside for dinner. With laughter, friendly crepe-building contests, and empty plates all around, the dish was an absolute hit.
I discovered Vietnamese crepes a few years ago and was instantly taken with their thin crackly shells and versatile fillings: crunchy bean sprouts, fragrant Thai basil, and a mix of fresh herbs. I originally thought the bright yellow color came from eggs, but it’s actually turmeric—so these crepes are egg- and dairy-free, and naturally vegan. A welcome bonus.
The batter is incredibly simple: measure, whisk, and let it rest. I get the best results when the batter sits for a bit while I prepare the sauce and fillings. If you like, you can even make the batter the night before. For cooking I recommend a non-stick skillet to achieve a consistently crispy shell—this recipe lists amounts for a 10″ pan, and measuring the batter helps produce even crepes every time.
There are many ways to serve banh xeo. Some restaurants fold each crepe in half as they cook, while other presentations are family-style with one large crepe and fillings arranged around it so everyone can tear pieces and assemble their own. For ease and fun, I prefer to let guests build their crepes at the table. It’s interactive and gets everyone eating sooner.
Toppings are crucial, so don’t skimp. At this time of year I like a warm, vegan filling of sautéed onions and shiitake mushrooms paired with fresh crunchy elements. Thai basil is a standout herb here — it has a purple stem and a flavor distinct from common sweet basil. If you can find it in bundles or in the produce section, add it; if not, the crepes will still be delicious with other herbs like cilantro or mint. Finish everything with the sweet-and-spicy sauce for a bright, balanced bite.
📖 Recipe
Crispy Vietnamese Crepes (Banh Xeo)
Ingredients
Crepe Batter
- 1⅔ cups brown rice flour
- 2 cups water
- ½ cup coconut milk (from a can)
- 1 teaspoon ground turmeric
- ¾ teaspoon fine sea salt
- 3 scallions/green onions, thinly sliced
- Grapeseed oil, for cooking (or other neutral oil)
Sautéed Mushrooms
- 1 tablespoon grapeseed oil (or other neutral oil)
- 1 white onion, thinly sliced (about 2 cups)
- ¾ lb shiitake mushrooms, sliced
- 1 tablespoon liquid aminos (or tamari or soy sauce)
Sweet and Spicy Sauce
- 2 to 3 tablespoons water, divided
- 1 tablespoon liquid aminos (or tamari or soy sauce)
- 1 tablespoon lime juice
- 1 tablespoon coconut sugar
- 1 clove garlic, minced
- ¼ to ½ Thai red chili, seeds removed and minced (or red pepper flakes, to taste)
Other recommended fillings (optional)
- Beansprouts
- Carrots, cut in matchsticks
- Fresh herbs: Thai Basil, Cilantro, Mint
- Lettuce
- Lime wedges (for squeezing)
Instructions
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Preheat: Preheat oven to 250°F (121°C). Place a cooling rack inside a baking sheet to keep crepes warm.
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Mix Crepe Batter: In a large bowl, whisk together brown rice flour, water, coconut milk, turmeric, salt, and scallions until smooth. Let the batter rest while you prepare the other components.
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Sauté Mushrooms: Heat oil in a nonstick skillet over medium heat. Add the sliced onion and cook until translucent, about 5 minutes. Add shiitake mushrooms and cook until softened, about another 5 minutes. Stir in the liquid aminos (or tamari/soy) and cook until absorbed. Transfer to an oven-safe dish, cover with foil, and keep warm in the oven.
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Cook crepes: Wipe the skillet clean, increase heat to medium-high, and lightly oil the pan. When hot, pour about ¼ cup of batter into the skillet and swirl to form a thin, even layer (adjust amount if using a different skillet size). Cook until the edges are crispy and the bottom is pale golden, 2–3 minutes. Flip and cook the other side briefly until pale golden. Transfer crepe to the cooling rack and keep warm in the oven. Repeat with remaining batter.
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Make Sauce: In a small bowl, whisk 2 tablespoons of water with liquid aminos, lime juice, coconut sugar, and minced garlic until the sugar dissolves. Add minced chili and more water if needed to reach your preferred consistency and heat level.
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Assemble: Pile the warm mushrooms and other fillings onto half of each crepe. Spoon some sauce over the filling, fold the crepe in half, and serve with fresh herbs, beansprouts, and lime wedges for squeezing.
Notes
- Coconut milk: Shake the can or stir well before measuring.
- Liquid aminos: Liquid aminos mimic the savory quality of fish sauce; tamari or soy sauce are fine substitutes but have a stronger flavor.
- Storage tip: Uncooked batter can be refrigerated for 2–3 days. Bring it to room temperature before cooking for best results.