Mini Crepe Recipe: A Seafood Finger Food Delight

According to Saednews, A popular seafood-inspired finger food, Vietnamese mini crêpes are loved for their flavorful combination of shrimp, fresh herbs, crunchy vegetables, and a light coconut-based batter. Packed with nutritious ingredients, these bite-sized crêpes make an appealing appetizer for anyone who enjoys Vietnamese cuisine.

Ingredients

For the Shrimp Filling

• 30 peeled and cooked shrimp

• 50 g (½ cup) bean sprouts

• 1 red chili, finely chopped

• ⅓ cup fresh coriander (cilantro) leaves

• Sweet chili sauce or Vietnamese dipping sauce, for serving

For the Crêpes

• 175 g (1 cup) rice flour

• 1 tablespoon corn flour (cornstarch)

• 2 teaspoons sugar

• 1 teaspoon salt

• ½ teaspoon turmeric

• 270 ml coconut milk

• 250 ml (1 cup) water

For the Pickled Carrots

• 80 ml (⅓ cup) vinegar

• 55 g (¼ cup) sugar

• ½ teaspoon salt

• 1 carrot (about 150 g), finely shredded

• 80 ml (⅓ cup) water

How to Make Vietnamese Mini Crêpes

1. Prepare the Crêpe Batter

Combine the rice flour, corn flour, sugar, salt, and turmeric in a bowl.

Gradually stir in the coconut milk and 250 ml of water until the mixture is smooth. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.

2. Make the Pickled Carrots

Place the vinegar, sugar, salt, and 80 ml of water in a small saucepan over medium heat. Cook for 1–2 minutes, or until the sugar has completely dissolved.

Add the shredded carrot to the vinegar mixture and leave it to cool. Refrigerate for about 30 minutes, or until needed.

Drain the pickling liquid thoroughly from the carrots. Combine the carrots with the cooked shrimp, bean sprouts, chopped chili, and fresh coriander.

Cover and refrigerate the filling until you are ready to assemble the crêpes.

3. Cook the Mini Crêpes

Heat a large non-stick frying pan over medium-high heat until hot. Lightly spray it with oil and stir the batter well before cooking.

Carefully spoon about 1 tablespoon of batter into the pan, spreading it into a small, thin crêpe. Cook for 1–2 minutes, or until bubbles begin to appear on the surface. Flip carefully and cook for another minute or until lightly cooked through.

4. Assemble and Serve

Place a small spoonful of the shrimp mixture in the center of each mini crêpe.

Serve immediately with sweet chili sauce or your favorite Vietnamese dipping sauce.

These bite-sized Vietnamese crêpes offer a distinctive balance of savory shrimp, fresh herbs, crunchy vegetables, and aromatic spices. They are an excellent choice for seafood lovers looking to try something a little different.