Coconut & Turmeric Crepes with a Crunchy, Herby Salad and Lime Sauce

Preparation time: 
min -
Published on
September 29, 2019

These crepes are similar to bánh xèo (Vietnamese pancake). A nostalgic food for co-founder Patrick, who grew up eating them with his grandmother— lucky duck!

France meets Asia, these crepes are delicately soft, thin and fragrant. Eaten as they are, they taste just like a peshwari naan— perfect with a curry. Fill them with a herby, fresh, crunchy salad and dunk the whole thing in a zingy sauce, now you're in Vietnam!


one pancake




    1. Melt a teaspoon of coconut oil in a frying pan, over a low heat. Add the onion, green chilli, ginger and pinch of salt, sauté  for about 10 minutes until soft and translucent. Leave to cool for a few moments.
    2. Whisk together the egg, coconut cream + water or coconut milk, lime zest and turmeric. Stir in the onion mixture and set aside.
    3. Mix together the ingredients for the sauce and set aside.
    4. Assemble salad ingredients and set aside.
    5. Over a medium heat, melt 1/4 teaspoon of coconut oil in a large frying pan (that has a lid). Pour in about 1/2 a large ladle of batter and swizzle around the pan, like you would a crepe. Pop the lid on and cook for 1-2 minutes until golden underneath and cooked on top. Here comes the tricky part. In one motion, confidently flip the frying pan 180° onto a plate, where the pancake will flop onto. The golden side will face up. Refrain from moving the pancake when very hot, as this is when they're most delicate — allow them to cool a little. Continue to cook the rest of the batter in the same way.
    6. Fill the pancake with salad, wrap and serve with the dipping sauce

    Bon app! R