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mini vietnamese crepes

Mini Vietnamese crepes

These crispy mini Vietnamese pancakes are filled with prawns and pickled carrot, and make a perfect starter or light dinner.


- 1 cup rice flour

- 1 cup coconut milk

- 1/2 cup water

- 1/4 cup thinly sliced green onions

- 1/4 cup chopped cilantro

- 1/4 teaspoon turmeric

- 1/4 teaspoon garlic powder

- 1/4 teaspoon onion powder

- 1 tablespoon olive oil

- Salt and pepper to taste

- Optional toppings: cooked shrimp, sliced cucumbers, bean sprouts, hoisin sauce, sriracha sauce


1. In a mixing bowl, combine the rice flour, coconut milk, water, turmeric, garlic powder, and onion powder. Whisk until the batter is smooth and well combined.


2. Add the thinly sliced green onions and chopped cilantro to the batter and mix well.


3. Heat a non-stick pan over medium heat and add a drizzle of olive oil to the pan.


4. Using a small ladle or measuring cup, pour about 1/4 cup of the batter onto the pan. Use the back of the ladle or cup to spread the batter into a thin, circular shape.


5. Cook for about 1-2 minutes until the edges start to curl up and the bottom of the crepe is golden brown. Use a spatula to flip the crepe and cook for another 1-2 minutes on the other side.


6. Remove the crepe from the pan and set aside. Repeat the process with the remaining batter, adding more olive oil to the pan as needed.


7. Once all of the crepes are cooked, you can add optional toppings such as cooked shrimp, sliced cucumbers, bean sprouts, hoisin sauce, and/or sriracha sauce.


8. Roll up the crepes and serve hot as an appetizer or light meal. You can also cut them into smaller pieces for bite-sized servings.


Enjoy your delicious and flavorful mini Vietnamese crepes!

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