BANH XEO (VIETNAMESE CREPES)
Banh xeo (bahn SAY-oh) is a popular street snack in Vietnam, especially in the south. The name means sound crepe, and refers to the sound the batter makes when it hits the hot skillet. Serve with fresh herbs. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in nuoc cham dipping sauce before it gets popped in your mouth.
Provided by foxyamf
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
- Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
- Preheat oven to 200 degrees F (95 degrees C).
- Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
- Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
- Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.
Nutrition Facts : Calories 788.4 calories, Carbohydrate 107 g, Cholesterol 129.2 mg, Fat 21.5 g, Fiber 20.3 g, Protein 45.2 g, SaturatedFat 12.5 g, Sodium 1052.7 mg, Sugar 8.8 g
AUSTRIAN CREPES
Categories Dairy Egg Breakfast Brunch Dessert Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 25 crêpes
Number Of Ingredients 7
Steps:
- In a bowl whisk together flour, sugar, and salt. In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking. Whisk batter until smooth and chill, covered, 1 hour.
- Stir batter well. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot. Brush skillet lightly with melted butter. Remove skillet from heat. Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
- Return skillet to heat and cook crêpe until underside is golden, 15 to 30 seconds. Slide crêpe onto a kitchen towel to cool. Make more crêpes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crêpes on another kitchen towel as they cool. Crêpes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap.
VIENNESE CRêPES
Make and share this Viennese Crêpes recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 35m
Yield 6 crepes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Crêpes: put 3 egg yolks and 1 tablespoons sugar in the top of a double boiler. Mix well - set over gently simmering water over medium heat. Cook, whisking constantly, until yolk mixture thickens enough to coat the back of a spoon, about 2 minutes. Remove pan from heat -continue to whisk until mixture cools and becomes pale yellow.
- Preheat oven to 400°. Beat egg whites in a nonreactive bowl until foamy. Gradually add 3 tablespoons sugar and continue to beat until stiff peaks form.
- Sprinkle flour into yolk mixture. Mix well, then gently fold in egg whites. Spread 1/4 cup of batter on a nonstick cookie sheet, forming a 3'' round. Smooth, then repeat with remaining batter, forming 6 rounds in all. Bake until golden, about 10 minutes. (Finished crêpes should be light and spongy.) Transfer to a cake rack to cool.
- For the filling, combine remaining 2 egg yolks, 4 tablespoons sugar, and white wine in a small saucepan. Bring to a simmer, whisking constantly to keep yolks from scrambling, over medium-high heat. Remove pan from heat and whisk for 1 minute more. Cool completely. Meanwhile, whip cream until stiff, then gently fold, a little at a time, into yolk mixture.
- To assemble, divide filling between crêpes, fold over, then sprinkle with confectioner's sugar and serve.
Nutrition Facts : Calories 284.7, Fat 18.1, SaturatedFat 10.4, Cholesterol 211.7, Sodium 40.3, Carbohydrate 24.3, Fiber 0.1, Sugar 19.6, Protein 4.5
AUSTRIAN SWEET CHEESE CREPES BAKED IN CUSTARD
Categories Cheese Dairy Egg Fruit Dessert Bake Cream Cheese Currant Apricot Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 15
Steps:
- Make filling:
- In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
- Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
- Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
- In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
- Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.
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