Banh Xeo – Vietnamese Crepes
Vietnamese
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SUBTOTAL
£0.00
Contains Nuts, Vegetarian
180g plus 2 tablespoons all-purpose flour
1 tsp salt
2 tsp mixed pudding spice
150g plus 1 teaspoon sugar
60ml vegetable oil
60ml olive oil
2 tbsp milk
½ tsp almond extract
2 tbsp cold, unsalted butter
4 ripe peaches, pitted and sliced
Step 1:
Preheat the oven to 218 degrees Celsius. In a large mixing bowl, combine 180g flour, ½ tsp salt, 1 tsp sugar and 2 tsp mixed pudding spice.
Step 2:
In a mixing bowl, whisk together the vegetable oil, olive oil, milk, and almond extract. Combine this into the flour mixture and mix gently with a fork. Make sure not to overwork the mixture.
Step 3:
Move the dough to a pie tin. Using your hands, smooth out the dough until it covers the bottom and sides of the tin.
Step 4:
In a mixing bowl, combine 150g sugar, 2 tbsp flour, ½ tsp salt, and the butter. Use your hands to pinch the butter into the dry ingredients until crumbly.
Step 5:
Fill the pie tin with the peaches until they are tightly packed. Sprinkle the butter mixture over the top and bake for 35 to 45 minutes until the crust is slightly brown.
