Saigon Crepe

Executive Chef and owner of ãn, located in Cary, N.C. says his award-winning dish is inspired by street vendor food found in south east Asian countries and specifically in Vietnam. The French-inspired crepe, which is more crisp than a traditional crepe, can be enjoyed as an appetizer or an entree.


Crepe batter

  • 1 c. Rice flour
  • 1 c. All purpose flour
  • 1 tsp. Turmeric flour
  • 2 c. Coconut milk
  • 1/4 Sliced scallion


  • 1 lb. Roasted pork loin
  • 1 lb. Large shrimp
  • 1/2 lb. Sweet onion
  • 1 lb. Mung bean sprouts


  • 1 c. simple syrup
  • 1/2 c. Fish sauce
  • Juice of two limes
  • Fresh chili peppers (optional)
  • 2 tsp. Sambal (optional)


  • 2 heads of Boston lettuce
  • 1 Cucumber sliced
  • 1 Tomato sliced
  • 2 oz. Mint


For the Crepe batter:

Combine all flours with coconut milk then add turmeric powder and sliced scallion. Mix well.

For the filling:

With a very hot, non-stick saute pan with vegetable oil, add onion, shrimp, pork. Saute for one minute. Pour 4 oz. crepe batter into the pan evenly to form a thin crepe. Add a good handful of bean sprouts into a center of the crepe. Cover up the pan for approximately 2 minutes to cook the bean sprouts.

For the sauce:

Combine all the ingredients.

To serve, open cover -- the crepe should be evenly browned and crispy. Fold in half and serve immediately with condiments.

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