Comments on: Vietnamese Sizzling Crepes

By: SV

SV — Mon, 16 Mar 2009 14:25:16 +0000

I think the issue is the proportion – how much coconut milk relative to the other wet and dry ingredients. The proportion in my recipe should give you nice, crispy, crunchy crepes. The trick here is to fry it over medium to medium high heat and make sure that you drizzle into the pan a thin layer and not a thick layer of batter. If you remove it too soon from the heat, it will be on the soft, soggy side. Depending on your stove, the type of pan you use but it should be somewhere in the 3-4 minute cooking range for crispy crepes. Hope that helps!

By: Jenny

Jenny — Mon, 16 Mar 2009 13:08:01 +0000

Looks particularly good and crunchy!
For some reason, whenever I make this with mum, adding coconut milk to the batter results in a rather ’soft’ crepe. Any idea why?
Adding beer definately helps to make it crunchier though…

By: Annie

Annie — Wed, 25 Jun 2008 04:06:03 +0000

mmmmm….that looks delicious!