Vietnamese Crepes

Preparation info

  • Difficulty


  • Makes



Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

This lacy crepe, made with a flour and water batter, was the last in a long line of wonderful dishes cooked at Madame Dai’s restaurant in Saigon. You could vary the filling as you wish–strips of cooked chicken and quickly stir-fried vegetables would be good.


  • 100 g (4oz) rice flour
  • Pinch of powdered saffron
  • About 150 ml (¼ pint) water
  • 1 egg, size 2
  • Vegetable oil for frying

    For the Filling

  • Cooked and shelled prawns
  • Blanched beansprouts
  • Pork fat, cut into tiny dice and fried until browned
  • To serve, fish sauce or a dipping sauce as Nuoc Cham


Put the rice flour, saffron, water and egg into a bowl and whisk well together. Use a well seasoned or non-stick, 18–20 cm (7–8inch) pancake or omelette pan. Heat for 2–3 minutes. Put the batter into a jug. Brush the hot pan with a little vegetable oil. Hold the jug in one hand and the hot pancake pan in the other hand. Pour the batter from the jug in a thin, circular stream, at the same time tipping and swirling the pan so the batter thinly covers the surface. As the batter hits the pan it will ‘splatter’, giving a lacy effect. When the top of the pancake is set, loosen it and flip it over with a broad palette knife.

The pancakes should be thin and lacy. If the pancakes are too thick, then thin down the batter, with a couple of tablespoons of water; the batter should be very thin and watery. It is a good idea to stir the batter well between making each pancake. With a little practice (and a very hot pan), you should get 8 crepes out of this mixture.

Fill the pancakes with a mixture of prawns, beansprouts and pork fat. Fold each pancake in half and serve at once, while the pancake is still hot and crisp, with fish sauce or Nuoc Cham.