Vietnamese Crepes

Makes 12 Prep Time 30 minutes   Cook Time 1 hours   Rated:

What's not to love about a crispy flavoursome pancake, wrapping some amazing fresh veggies and pork belly, prawns or both with that amazing iconically Vietnamese dipping sauce, Nuoc Mam Chua (sweet and sour) to just make your mouth water. We LOVE this dish and so much so that I made up my own version for The Weekend Table, which is not authentic like Jenny's of course, but still delish. Take your pick. Eat Like a Viet, or go Aussie Aussie. Both yummy. I assure you.

Words by Tenina Holder

Recipe by Jenny Lam

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To make the batter, dissolve the sugar in the coconut milk. Crack the eggs into a large mixing bowl. Whisk just enough to bring together, add water, salt and coconut milk mixture. Whisk in dry ingredients until well combined. Add the spring onions and let the batter rest on the bench for half an hour before frying.


To make the filling, thinly slice the pork and set aside for frying. Put each filling ingredients in bowls near the stove ready to go.


To fry crepes, brush a frypan with a thin layer of oil and put on high heat. Add 1 tablespoon of prawn mixture and 5 pieces of pork and fry until the prawns are no longer translucent. Pour enough batter to thinly coat the bottom of the pan, (on a 30cm pan, that's generally 2/3 of a cup), swirl the pan to move the batter up and around the edges.


Place a small handful of bean sprouts in the middle of the crepe, lower the heat to medium and put the lid on. After 1 minute, take the lid off. When the edges of the crepe are golden brown, fold it in half and remove from the pan.


To keep the crepes crisp and warm while you finish cooking the rest, put them in an oven heated to 70. Repeat until all the batter is used. You can also keep any remaining batter in the fridge to use the following day.

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