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Reviewed Banh Xeo Vietnamese "Crepe"
Apr 14, 2013 in Food Network Community Toolbox on FoodNetwork.com
“This recipe is excellent. The use of the rehyrdrated mung beans gives the crepe a nutty flavor and enough substance to be light, crisp but not break when folding. And a nice jolt of protein instead of the typical all- rice flour starchfest of other recipes.These will taste like an omelette when done. I have had these crepes many times in authenti"”
Jan 5, 2013 in Food Network Community Toolbox on FoodNetwork.com
“Excellent recipe. Can also be made with crabmeat, crisped pancetta or no meat. I usually use whole milk instead of the cream, as my husband finds the cream texture too babyfood cloying. Note also, this soup freezes well."”