C rispy, golden, and filled with savory goodness, bánh xèo is the kind of dish that invites you to eat with your hands - ...

Nutty buckwheat crepes filled with silky cold-smoked salmon, creamy crème fraîche, red onion, and capers, are served with a ...

Sweet coconut filling: Pandan crepes: Sweet coconut filling: 1. Prepare the ingredients: Coconut shavings: If using fresh coconut, make sure it's finely grated for an even texture. If using ...

Pour a small ladle of batter, swirling to spread evenly. Cook for about 1-2 minutes and then flip it. Spread a spoonful of ...

Mash again until well blended. Taste and adjust the seasoning to balance the filling nicely. Lay a crêpe presentation-side down on a clean work surface and gently spread with one-quarter of the ...

milk Ghee for greasing To make the crepes, you can use any frying pan with a handle, which will allow you to swirl the batter. But we like using an appam chatti, as it is the most convenient tool ...

Pour the mixture into a jug and set aside. To make the filling, mix the yoghurt, dill and lemon juice with a pinch of salt and ground black pepper in a bowl. Adjust the seasoning to taste ...

Fold in the cherries and vanilla. Take a crepe and spoon some of the filling down the middle and roll up. Repeat with remaining crepes. Bring the cherry liquor and water to the boil. Stir in the ...

9. Return pan to heat and repeat with remaining batter, stacking finished crepes on top of one another with paper in between and cover with a towel. 10. Serve warm with your preferred filling ...

Banh xeo, as Vietnamese call these crepes, is one of my favourite dishes to eat in Vietnam. The large, sizzling hot, turmeric-scented crepe filled with pork, shrimp and bean sprouts is a hands-on ...