These savory stuffed crepes — known in neighboring Vietnam as Banh Xeo — are a favorite dinner of the kids and staff at Asia’s Hope Cambodia.

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Crepe batter

• 2 cups rice flour

• ½  tsp salt 

• turmeric for color (approximately 1 tbsp)

• ½ can coconut milk 

• 3 eggs 

• 3 cups of water 

• White pepper to taste

Filling

• 1–1 ½ lbs of meat (seafood, minced chicken or ground pork)

• 3–4 cloves of minced garlic

• ½ yellow onion

• salt & fish sauce to taste

• additional options to add to meat: rice noodles, chilies, shredded carrot — anything you like!

• bean sprouts

Sauce

• 2 tbsp fish sauce

• 2 tbsp rice vinegar (or lime juice)

• ¼–½ cup sugar

• ½–¾  cup water

• ¼ cup dry roasted peanuts (optional)

• dried chili to taste

Garnishes

• lettuce (use as a wrap)

• Thai basil

• mint

• cucumber

Instructions

Combine crepe batter ingredients. Set aside. Refrigerate for 30 minutes.

Sauté the filling, except for the bean sprouts.

Lightly brush a large, non-stick pan with vegetable oil. Heat over medium-high heat until smoking. Add enough crepe mixture to just cover the bottom of the pan (the thinner the better) and tilt pan, swirling batter to cover base and slightly up the side. Cook, covered, for approximately 2 minutes. 

Add bean sprouts and meat mixture, return lid to pan for approx. 2 min. or until underside is golden brown & bean sprouts are slightly softened. Fold crepe in half & transfer to a plate. Cover with foil. Repeat the process with the remaining crepe & filling mixture. Cut each crepe into quarters and serve with lettuce wrap, garnish with mint, Thai basil & cucumbers. Serve with dipping sauce.

Makes approximately 6 large crepes