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!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Bon app! R
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