Name: Vietnamese Crepes
Yield: Makes 8 Crepes
Cuisine: Vietnam
Ingredients: To serve, fish sauce or a dipping sauce as Nuoc Cham; Pork fat, cut into tiny dice and fried until browned; Blanched beansprouts; Cooked and shelled prawns; 100 g (4oz) rice flour; Pinch of powdered saffron; About 150 ml (¼ pint) water; 1 egg, size 2; Vegetable oil for frying

Preparation info

Makes
8
Crepes

Difficulty
Medium

Appears in

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.

Ingredients

100 g (4oz) rice flour
Pinch of powdered saffron
About</

Asia
Vietnam
Main course
Gluten-free
South East Asia

Method

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

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