How to make Crispy Rice Pancakes | Recipe


Crispy Rice Pancakes

These rice-based crepes make a fantastic alternative for omelets.

These rice-based crepes make a fantastic alternative for omelets. Eat one with a knife and fork, or wrap it in a drenched rice paper wrapper and eat it, like a crazy. Present with Vietnamese Dipping Sauce. These hot and crispy rice pancakes filled crepes are known as banh xeo in Vietnam.


  • ½ bowl rice, drench 8 hours or overnight
  • ½ cup dried beans, drench 8 hours or overnight
  • ¼ cup light coconut milk
  • 1 Tbs. thinly cut green onion
  • ¼ tsp. ground turmeric
  • 8 tsp. vegetable oil
  • Paneer cut into 16 slender cuts
  • 2 cups bean grows
  • 2 cup blended fresh basil, mint, and coriander or spring onions for embellishment

Preparation Method of Crispy Rice Pancakes

  • Rinse and deplete drenched rice, and mix in blender with 1 cup water until smooth. Put the rice in large bowl, and put aside.
  • Rinse and deplete beans, and mix in blender with 1/2 cup water until no lumps remain.
  • Blend bean blend into rice blend alongside coconut milk, green onion, and turmeric. Heat one tsp. oil in medium-high warmth
  • Include 2 cuts paneer, and panfry 30 seconds. Ladle in simply enough batter to cover Ingredient fried in high heat, swirling dish to coat base.
  • Lessen warmth to medium-low, and cook 3 to 5 minutes, or until the bottom is crunchy.
  • Scatter 1/4 glass bean sprouts more than one side of pancake; fold other side over to shape half-moon. Cook pancake 1 to 2 minutes more for every side.
  • Rehash with remaining components until you have 8 pancakes. Trim with crisp herbs or spring onion.
  • Enjoy the crispy rice pancakes with your family.
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