Banh Xeo – Vietnamese Crepes
Vietnamese
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½ lb (250 g) Ground Almonds
¼ lb (125g) Caster Sugar
¼ lb (125g) Icing sugar (Sieved)
1-2 Eggs (depending on size)
2 teaspoons Sweet Sherry (Optional)
Few drops Vanilla essence
Add together; Icing Sugar, Caster Sugar, and Almonds
Add Eggs Vanilla & sherry and mix into dough
Spread sugar (normal granulated) over surface
Roll out lightly to size (including sides if desired)
