This is a variation of a classic Vietnamese crepe. Please note that I am not Vietnamese so I’m not going to claim this version is authentic. It is, however, very tasty.
1 package banh xeo prepared flour (can be purchased in any large Asian supermarket such as SF or 99 Ranch)
3.5 cups water
1 bunch green onion
1 lb lean ground beef (you can substitute ground turkey or chicken if you wish)
1 lb shrimp (can be raw or pre-cooked)
4 bulbs garlic
fish sauce (We like 3 Crabs brand but any will do)
oyster sauce (We use Lee Kum Kee but any kind will do)
bean sprouts (you only need as much as you want to sprinkle on top)
Cavender’s Greek seasoning
1. In a large mixing bowl mix the prepared flour, 3.5 cups water, and 3 eggs. Make sure that everything is mixed very thoroughly. Chop up the bunch of green onion and add to the mixture.
2. If the shrimp is raw, wash and devein the shrimp. Chop up the 4 bulbs garlic. Cook shrimp and garlic in a small frying pan on medium heat. Do not let the garlic burn. Set aside. If you have pre-cooked shrimp skip to step 3.