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.
Put the rice flour, saffron, water and egg into a bowl and whisk well together. Use a well seasoned or non-stick,
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.
© 1994 Keith Floyd estate. All rights reserved.