Bánh Xèo (Vietnamese Filled Crepes) – Delishar

I have not come across anyone who doesn’t like pancakes, or crepes. Something so simplistic yet appealing. Banh Xeo made it even more alluring with the fresh herbs and lettuce used to wrap the crispy crepes. The trick is to get the crepes as thin as possible, and enjoy it immediately. 

Some recipes calls for soda water in place of water. It promised an extra crisp by using soda water. Unfortunately, I didn’t have any that day, so I had to make do. I can’t rave enough on how much the husband and I enjoyed this meal the day I made it. It made it’s way up the top 10 favourite Kay list of food. It does take a little practise in making the crepes. I recommend pouring the batter on the side and swirl it around the pan to form the crepe. It may also be easier if you pan fry the toppings (onion, pork, and prawn) first and remove it. Swirl the batter to from crepe before spreading the topping on one side of the pan. That way, your crepe will not be too heavy when you fold it. 

Here how to enjoy it: Take your lettuce, romaine or large butterhead. Tear out a little of you prepared banh xeo pancake with fillings, top it with some fresh herbs. Roll it up with your lettuce, and dip it in the dipping sauce. Say ahhh, and savour. Then quickly go back for more. 🙂

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!



Banh Xeo Process

Bánh Xèo (Vietnamese Filled Crepes)

Sharon of Delishar

Makes 4 pancakes using a 28cm frying pan


  • 1/2 cup rice flour
  • 1/4 cup corn flour
  • 1/4 cup coconut milk
  • 3/4 cup cold water
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 spring onion chopped


  • 12 large prawns halved across
  • 2 cups bean sprouts
  • 8 pork belly slices cut into 2 inch pieces
  • 1/4 medium yellow onion thinly sliced
  • 2 cloves garlic minced
  • Cooking oil
  • Salt and pepper

Dipping sauce

  • 6 tbsp warm water
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • Juice of 1 lime
  • 1 clove garlic minced
  • Chopped Thai chilli to taste optional

To Serve

  • 8 Romaine lettuce
  • Fresh mint leaves
  • Fresh basil leaves
  • Fresh cilantro
  • In a mixing bowl, add both flours, turmeric, curry powder, and salt together.

  • While stirring, drizzle in cold water, and coconut milk.

  • Whisk in egg, until you get a smooth batter.

  • Set aside for 30 minutes while you prepare the rest of the ingredients.


  • Brush pan with oil over medium high heat.

  • Add onion and stir-fry until soften, then add garlic, and pork.

  • When pork is almost cooked, add 1/3 cup of the batter for an 28cm inch pan.

  • Swirling to spread out the batter.

  • Top with 6 slices of prawn, and 1/2 cup of bean sprouts on one side.

  • Cover and cook for 2 minutes or until side crisp.

  • After 2 minutes, fold into half, and press down.

  • Serve with fresh herbs, lettuce, and dipping sauce.

Tear a portion of the pancake.
Use Romaine lettuce as a wrap to hold the pancake, and herbs.
If using 26 inch pan, use 1/4 cup of batter

Adapted from khas-kitchen

Banh Xeo 5



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Jam Filled Chia Seeds Muffins – Delishar

I have been down with a bacteria infection a week ago, that left me pretty weak. It was not a good feeling being sick. Fatigue, bodyache, coughing my lungs out, runny nose, and a fever that spiked to 41*C. Luckily there were some pockets of time where I felt a little better, with the help of fever reducer and pain killers.

Perhaps it was because I was ill that I was craving for something sweet but not junk. I’ve had plans to bake the kids a treat before I fell sick. So I took the opportunity when I felt a little more energetic to whip up a simple one bowl bake to satisfy my craving, and made breakfast for the kids at the same time.

Alce Nero

It was also this period that Alce Nero, in partnership with Singapore Home Cooks Facebook Group, sent me a bag full of healthy organic goodness! Do visit Singapore Home Cooks Facebook Group and be inspired to make your own healthy 30 minutes organic meals!

Honestly, I’m impressed by the range of organic products they carry! They have pasta, sauces, jams, honey, condiments, and more. I feel good to be feeding my kids healthful products like these. When I saw the bottle of Mixed Berries Jam, I knew instantly that I want to bake with it. Alce Nero Organic Mixed Berries Jam contains high fruit content and has No Added Sugar or Pectin. This healthy product has no preservatives, no added sugar or pectin, and no artificial substances! I’m sold! 

The muffins are made with wholewheat flour, low sugar, low fat butter milk, and chia seeds that are good for you! The husband ate 2 at a go, and the soft fluffy muffins were gone way too quickly. Even the kids who don’t normally like Jam were in love with these muffins!

Jam Filled Chia Seed Muffins Process

Jam Filled Chia Seeds Muffins


  • 1 1/3 cup 171g plain flour
  • 1 cup 128g whole-wheat flour
  • 1/2 cup 125ml vegetable oil
  • 1 1/4 cups 312ml buttermilk
  • 2/3 cup 134g castor sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tbsp chia seeds
  • 1 large egg
  • 1 tsp vanilla extract
  • 12 tbsp mixed berries jam Alce Nero Organic Mixed Berries Jam
  • Preheat oven to 190C.

  • Line muffin tins with liner.

  • Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

  • Add in egg, oil, buttermilk, and vanilla extract.

  • Mix until just combined.

  • Fold in chia seeds, making sure not to over-mix the batter.

  • Fill liner half way full, then drop 1 tbsp of jam in the middle of each liner.

  • Continue filling liner with batter until 3/4 full.

  • Bake for 20 minutes or until skewer comes out clean.

Jam Filled Chia Seed Muffins 9


Disclaimer: The products were sponsored by Alce Nero. Although this post is in partnership with Alce Nero and Singapore Home Cooks Facebook Group, all opinions expressed in this post are solely my own. 

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