Sizzling Saigon Crêpes (Bánh Xèo)

  • bouldergramp Posted: 08/03/10
    Worthy of a Special Occasion

    We have used Sunset recipe books dating from the 1980's for years and have always thought the recipes turned out well. My wife made these crepes tonight and they were simply revolting...there must be something wrong with the recipe. The yellow crepes are gummy and look kind of like a thin crumpet...ugh!

  • LBreedlove43 Posted: 08/10/10
    Worthy of a Special Occasion

    Something is wrong with this proportions Sunset designated in this recipe. 1/2 cup of coconut milk with the dry ingredients does not make a whisk-able batter, let alone make four 3/4 cup potential crepe servings. Once I added more liquid, the crepe batter went into the pan just fine, but it lacks any real binding agent and when I tried to fold it, it cracked, every time (and not just a little-- we're talking it made a scramble rather than an omelet). With the spicy dipping sauce, though, the flavors of this recipe have huge potential. I think I'll do some research about how to make rice-flour crepes (I'm thinking eggs should be involved) and try again.

  • JenSan Posted: 07/22/13
    Worthy of a Special Occasion

    I made this last night, in spite of the other reviews. One reviewer obviously missed the additional 1 1/2 cups of water in the batter. True, they didn't fold without cracking a bit, but they tasted wonderful - especially with the dipping sauce.

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