Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts
When Charles Phan, the chef and owner of San Francisco's Slanted Door, samples banh xeo (a.k.a. "happy pancakes") at other Vietnamese restaurants, he often finds that they aren't crisp enough. Phan thinks the perfect crêpe should be lacy thin and crackly crisp. After years of obsessive experimentation, he recommends refrigerating the batter overnight, so the starches have time to relax, then cooking the crêpes in a nonstick pan. Cocktail Party Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The batter can be refrigerated overnight. Let return to room temperature and stir before making the crêpes.
Notes
Beer A Vietnamese beer or one from China would be a terrific companion for this crispy dish with its sweet and spicy sauce.