Vietnamese Crepes Recipe Kit Recipe

About this recipe

Discover the vibrant flavors of Vietnam with our Vietnamese Crepes Recipe Kit, designed to help you create crispy, golden crepes filled with tender shrimp, juicy chicken, and fresh bean sprouts. These savory crepes are perfectly complemented by the aromatic blend of turmeric, coconut milk, and fresh herbs like cilantro and mint, delivering a delicious balance of textures and flavors. With easy-to-follow instructions, this kit makes it simple to recreate the essence of Vietnamese street food right in your own kitchen. Whether you're hosting a dinner party or exploring new cuisines, these crepes are sure to impress and transport your taste buds to the bustling streets of Vietnam. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 200 ml Fish Sauce
• 500 g Onion
• 200 g Mixed Gram Sprouts
• 250 ml Coconut Milk
• 50G Green Chilies
• 500G Rice Flour
• 200 g Table Salt
• 500 Ml Champion Oil
• 20 g Turmeric Powder

Instructions

1. 1. Gather all ingredients: 1 cup rice flour, 1/4 cup cornstarch, 1/2 tsp turmeric powder, 1 cup coconut milk, 1 cup water, 1/2 tsp salt, 200g chicken (thinly sliced), 100g shrimp (peeled and deveined), 1 medium onion (thinly sliced), 2 green chilies (finely chopped), 1 cup bean sprouts, 1/4 cup fresh cilantro (chopped), 1/4 cup fresh mint leaves (chopped), 2 tbsp vegetable oil, and fish sauce for serving.
2. 2. In a large mixing bowl, combine rice flour, cornstarch, turmeric powder, coconut milk, water, and salt. Whisk until smooth to make the batter. Set aside for 15 minutes.
3. 3. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Add the sliced chicken and shrimp, and sauté until cooked through. Remove and set aside.
4. 4. In the same skillet, add the remaining 1 tbsp oil and sauté the sliced onions and green chilies until softened.
5. 5. Re-whisk the batter and pour a ladleful into the skillet, swirling to spread evenly. Cook for 2-3 minutes until the edges start to crisp.
6. 6. Sprinkle the cooked chicken, shrimp, bean sprouts, cilantro, and mint leaves over one half of the crepe.
7. 7. Fold the crepe in half and cook for another 1-2 minutes until the bottom is golden and crispy. Slide the crepe onto a plate.
8. 8. Repeat the process with the remaining batter and filling to make additional crepes.
9. 9. Serve the crepes hot with a side of fish sauce for dipping. Enjoy immediately.