Low Carb Vietnamese Banh Xeo
These Keto Banh Xeo crepes are designed to mimic traditional Vietnamese coconut milk-turmeric crepes. They offer a keto-friendly alternative, using coconut flour instead of rice flour, while still capturing the delicious flavors and textures of the original dish. Filled with chopped shrimp, bean sprouts, and red cabbage, they are best served with nuoc mam, a sweet and tangy fish sauce, along with fresh mint, cilantro, and lettuce. For those who prefer a substitute, tamari can be used as a drizzle. A stick blender or small blender is necessary for the batter, along with a nonstick pan and heatproof spatula for cooking. Achieving the right temperature for the pan is key; the batter should sizzle upon contact to prevent sticking, and the crepe should cook in approximately 30 seconds. Quick filling and folding techniques are essential to maintain the crepe's integrity.