Mini Vietnamese Crepes Recipe

Cooking Directions

• STEP 1.Make the batter by combining rice flour, coconut milk, turmeric, and water.
• STEP 2.Heat a mini pancake pan or a non-stick skillet and brush it with oil.
• STEP 3.Pour a small amount of batter into each cavity of the pan and swirl it around to coat the bottom.
• STEP 4.Add a few shrimp, mung beans, and spring onions to each cavity.
• STEP 5.Cover the pan and cook until the crepes are crispy and golden brown.
• STEP 6.Serve the mini crepes with fresh herbs, lettuce, and a dipping sauce made from fish sauce, lime juice, sugar, and chili.

Cooking Tips

• Make sure the pan is hot before pouring the batter to ensure crispy crepes.
• You can add other fillings like pork, mushrooms, or bean sprouts to the crepes for variation.
• Use a small spoon or spatula to remove the crepes from the pan to avoid breaking them.

Storage and Serving

• These mini crepes are best served fresh and hot.
• You can prepare the batter and the filling in advance and cook the crepes just before serving.
• Serve the crepes with the fresh herbs, lettuce, and dipping sauce on the side.