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We have fallen in love with these vegan banh xeo (Vietnamese crepes), I can’t even explain to you how delicious they are. Crispy, coconut-y rice flour pancakes stuffed with deliciously crunchy raw veggies and fresh herbs served along with the typical sweet, sour, spicy, salty dipping sauce. It’s giving me all the feels and making me salivate just thinking about it.

It might look like there’s a lot of things going on in this recipes, but don’t worry, it’s not at all as complicated as it seems. If you can mix together flour and water and chop some vegetables, you can make these crepes.

For the crepes you need just five ingredients: rice flour, coconut milk, water (does that count as an ingredient?), turmeric and salt. That’s right – no egg, almost fooled you, didn’t I? You can also throw in some chopped green onion tops if you choose to.

Fry them like a crepe (duh, that’s why they’re called crepes) and dip them in the sauce. If you want you can stop here. These Vietnamese crepes alone and unstuffed are so delicious with their sweet hint of coconut and crispy-on-the-outside, soft-on-the-inside texture.

We were eating them so fast out of the pan that I’m surprised I had any left to stuff and take pictures of!

Alone they make a great snack but if you want to take it a step further and make it a full meal, then go ahead and stuff away.

The crepes make excellent vehicles for any combination of veggies and they were a great opportunity to use up some of the leftover asparagus and pepper I had from my spring vegetable paella and fresh garden radishes from my radish risotto .

Truth be told I probably overstuffed mine – a real banh xeo wouldn’t have so much spilling out of it (and they were a little messy to eat!) – but just look at all the pretty colours!

There are a couple of different ways you could eat these vegan banh xeo. Just as they are with a fork and knife (in which case you might not want to stuff them as much as I did or you’ll have bits of things falling all over), cut into pieces and wrapped in a lettuce leaf (as my lovely hand model demonstrates), or rolled in rice paper as suggested in The Asian Vegan Kitchen (where I first discovered a basic version of this recipe).