recipe: [ Ссылка ]

It can seem intimidating to make this Vietnamese crepe from scratch, but with a little bit of practice, you can get the most amazing crispy texture! Over the years, I’ve tested MANY different batters. Rice flour, tapioca starch, corn starch, all-purpose flour, club soda, baking powder, vodka, chilled batter… Many people even swear by club soda/beer because it adds little bubbles to help with crispness, but I don’t really notice too much of a difference.

My favorite pre-mix batter is Sing Kung from @99ranchmarket because it has a mixture of different flours + starches, but I still like to add a little extra corn starch so it STAYS crispy.

Important Notes:

1-The right batter, the correct temperature, and the appropriate cooking time are all necessary for a crispy Bánh Xèo.

2- Adding the extra corn starch helps it stay crispy!

3- Start by cooking just the batter to get a feel for your stove and find the ideal temperature for your crepes. Once you can get the batter crispy to your liking (about 8 minutes), then you can make the first crepe.

4- The temperature I use is just a little higher than medium temperature.
While it is necessary to cook it at a temperature high enough for it to become crispy, it should not be overheated to the point where it burns before crisping up.

5- Oil the edges once they lift from the pan. Then when the crepe solidifies, lift each side and add oil underneath making sure to get the center.

5- My magical cooking time was about 8 minutes!!!! I took one off at 6 minutes, and it didn’t stay as crispy. It’s not a problem if you’re going to eat it right away, but if you’re going to batch cook, leave it for 8 minutes. This will ensure the banh xeo stays crispy even an hour later!

6- If all else fails, pop it in the air fryer before serving or do a double fry! :)

🔍Search banh xeo on my blog to see the recipe and read more tips!

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