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Vietnamese Bánh Xèo Crêpes

This recipe is pronounced ‘ban say-oh’ and the batter for these crêpes can be made up to five days in advance, just add the spring onion before using.

Serves 6 Total Time 40 mins


Get the ingredients here.

For the dipping sauce:

  • 1 bird’s eye chilli, finely chopped 
  • juice of 1/2 a lime  
  • 3 tbsp fish sauce 
  • 1 1/2 tbsp maple syrup
  • 75ml hot water

For the crêpe batter:

  • 100g rice flour
  • 1 tsp ground turmeric
  • 200ml coconut milk  
  • 1 spring onion, thinly sliced  
  • 1/2 tsp sea salt 
  • 125ml water 

To assemble:

  • 90ml vegetable or coconut oil 
  • 1 onion, thinly sliced 
  • 80g cooked king prawns 
  • 100g bean sprouts

To serve:

  • lettuce leaves 
  • spring onion, thinly sliced 
  • herbs (coriander, thai sweet basil and mint)


  1. Mix all the sauce ingredients together and set aside. 
  2. To make the batter, whisk all the ingredients together until smooth and free from lumps. 
  3. Heat 1 tbsp oil in a frying pan over a medium heat. Fry a few slices of onion until golden, then add 70ml batter – swirl the pan to get a thin, even layer.
  4. Add some prawns and bean sprouts, cover and cook for 2 mins. 
  5. Uncover and cook for another minute, making sure the crêpe is crispy and golden.
  6. Fold in half and pop in a warm oven while you repeat the process, using 1 tbsp oil to cook each new crêpe. 
  7. Serve with the lettuce, spring onion, herbs and dipping sauce.

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