Saigon Crepes


115 g Minced (ground) pork
1 Tbsp Nuoc mam
2 cloves Garlic, crushed
175 g Button (white) mushrooms, finely sliced
60 ml Vegetable oil
1 Onion, finely sliced
1-2 Green or red Thai chilies
115 g Shrimps, shelled and deveined
225 g Bean sprouts
1 small bunch Fresh coriander (cilantro), stalks removed, leaves roughly chopped
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper

For batter :

115 g Rice flour
2 tsp Ground turmeric
2 tsp Curry powder
1 tsp Sugar
1/2 tsp Salt
300 ml Canned coconut milk
4 Spring onions (scallions), trimmed and finely sliced


To make the batter, beat the rice flour, spices, sugar and salt with the coconut milk and 300 ml water, until smooth and creamy.
Stir in the spring onions and then leave to stand for 30 minutes.
In a bowl, mix the pork with the nuoc mam, garlic and seasoning and knead well.
Lightly saute the sliced mushrooms in 15 ml of the oil and set aside.
Heat 10 ml of the oil in a wide, heavy, non-stick pan.
Stir in a quarter of the onion and chili, then add a quarter each of the pork mixture and the shrimps.
Pour in 150 ml of the batter, swirling the pan so that it spreads over the pork and shrimps right to the edges.
Pile a quarter of the bean sprouts and mushrooms on one side of the crepe, just in from the middle.
Reduce the heat and cover the pan for 2-3 minutes, or until the edges pull away from the sides.
Remove the lid and cook the crepe for another 2 minutes, gently lift up an edge of the crepe with a spatula to see if it’s brown underneath.
Once, it is nicely browned, scatter some coriander over the empty side of the crepe and fold it over the bean sprouts and mushrooms.
Slide the crepe on to a plate and keep warm while you make the remaining crepes in the same way.
Serve with nuoc cham for dipping.

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