Vietnamese Sizzling Crêpes Recipe

Vietnamese Sizzling Crêpes


Crêpe batter:

  • 1 bag of crêpe mix (Vietnamese Golden Bells)
  • 3 cups cold water
  • 1 can unsweetened coconut milk (Chaokoh)
  • 5 scallions, thinly sliced on bias

Crêpe filling:

  • 4 tbsp olive oil
  • 4 shallots, thinly sliced
  • 12 shrimps, peeled & halved lengthwise
  • 4 oz Vietnamese lean pork sausage, julienned
  • 6 buttons mushrooms, sliced
  • fine sea salt and freshly cracked black pepper to taste


  • 1 cup water
  • 4 tbsp sugar
  • 2 Persian lime, juiced
  • 4 big garlic cloves, finely chopped
  • 4 bird’s eye chili peppers, finely chopped
  • 4 tbsp Vietnamese fish sauce


  • 1 head romaine lettuce, shredded
  • 1 small European seedless cucumber, julienned
  • handful of mint
  • handful of cilantro
  • handful of shallot crisps

How to make Vietnamese Sizzling Crêpes

Pour crêpe mix along with coconut milk, water and scallions into a bowl and stir well. Set aside.

Place a skillet on high heat and drizzle with oil. Throw in shallots and toss until fragrant. Add mushrooms and sauté for a minute and then add shrimp and pork sausage. Season with salt and pepper. Set aside.

For the dressing, bring water to a boil and dissolve sugar. When sugar is dissolved completely, pour this simple syrup into a small bowl to cool. Once cool, add the lime juice, garlic, chili peppers and fish sauce and stir together.

To make the crêpe, heat up a large non-stick pan with a drizzle of olive oil. When oil is hot enough, ladle in the batter and swirl pan to make a thin layer. When the edges of the crêpe pulls away from the pan and the bottom turns a golden brown, place a heaping spoon of filling close to center and fold the crêpe over to make a half circle. Let it finish cooking for another minute or so and transfer to plate. Serve immediately with a sprinkle of shallot crisps and side of salad and dressing.

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