Vietnamese Sizzling Crepe
A crispy, golden crepe filled with shrimp and pork, served with fresh herbs and lettuce for wrapping. This savory pancake is a fun, hands-on meal that's perfect for sharing.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 cup rice flour
- 1.5 cups water
- ½ teaspoon turmeric
- ½ pound shrimp
- ½ pound pork belly
- 1 cup bean sprouts
- 1 head lettuce
- 1 cup fresh herbs
Instructions
- 1
Whisk rice flour, water, turmeric, and a pinch of salt into a thin batter. Let rest 15 minutes.
- 2
Slice pork thinly and season with salt and pepper. Sear in a hot oiled pan until golden, about 3 minutes per side.
- 3
Add shrimp to the same pan and cook until pink, about 2 minutes per side. Remove and set aside.
- 4
Heat a nonstick skillet over medium-high and brush with oil. Pour in a ladle of batter, swirling to coat the bottom.
- 5
Scatter cooked pork, shrimp, and bean sprouts over one half of the crepe. Cook until edges crisp and golden, about 4 minutes.
- 6
Fold the crepe over the filling and slide onto a plate. Serve with lettuce and herbs for wrapping.
- 7
Wrap pieces of crepe in lettuce with herbs and dip in your favorite sauce.
Tools you’ll need
- nonstick skillet
- mixing bowl
- whisk
- spatula
- knife
- cutting board
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