Vietnamese-style dinner crepe

Total Time 20 minutes
Course dinner, Main Course
Servings 4


  • 6 Egg
  • 1 cup reduced-fat milk
  • ½ cup wholemeal plain flour
  • ¼ tsp turmeric
  • 2 cloves garlic clove sliced
  • 2 carrot cut into matchsticks
  • 2 courgettes cut into matchsticks
  • 1 red capsicum finley sliced
  • 125 g bean sprouts
  • 2 teaspoons sesame oil
  • 1 cup Fresh coriander
  • cup sweet chilli sauce mixed with 1 tablespoon water


  • Place 2 eggs, milk, flour and turmeric in a large bowl and whisk until smooth. Set aside.
  • Heat a drizzle of olive oil in a large frying-pan or wok over medium-high heat. Add garlic, carrots, courgettes and capsicum and stir-fry 3-5 minutes or until softened slightly. Turn off heat and add bean shoots, sesame oil, coriander and diluted
  • sweet chilli sauce.
  • In another large non-stick frying pan heat a drizzle of olive oil over medium-high heat. Add a quarter of the batter into centre of pan, tilting and rotating pan to allow batter to coat surface completely. Cook until edges have set. Crack 1 egg over crepe and tilt pan to spread it around. When egg has set, top with ¼ vegetable mixture. Drizzle with sweet chilli sauce, carefully fold crepe over, then transfer to a serving plate. Repeat with remaining batter and filling to make 4 crepes.


Calories: 380kcalCarbohydrates: 38gProtein: 19gFat: 15gSodium: 494mgFiber: 10gCalcium: 182mg
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