"Banh xeo"

Banh xeo is a savory crepe dish that's probably a product of French occupation during the Indochine era.  (I should wikipedia this before posting, but seeing as how I'm currently sitting on the train without power... my speculations will have to do.)

To be perfectly honest, this is not my favorite dish.  I don't ever crave it actually - never ordered it when eating out; only eating it when my mom or my sister makes it for the family.  Nevertheless, I decided to make this at home because H has never had it.  Perhaps H still has never had it because my cooking is far - miles and legions away - from being authentic... What I told him is banh xeo (below) would probably be unrecognizable and utterly laughable to my mom...

Ingredients:

-Flour mix for the crepe (yep, that's me and my authenticity!)

-coconut milk

-Veggies of choice (I had chinese broccoli, radishes, green bell peppers, and basil)

-Meat of choice (I had Hormel pepperoni... o yes, I did)

Traditional banh xeo are usually made with shrimp, pork, scallions, and a heaping pile of bean sprouts. Obviously, the following is not a traditional banh xeo.  However, the concepts are still the same.   Good enough!

Ingredients

Because my veggies are not leafy, I sauteed them first so they wouldn't be raw to eat.

Meat goes in first to brown.  Ladle in the crepe mixture.  Pile in the veggies, cover & cook.

Fold over when golden brown on one side.  These probably could've cooked for a few minutes longer...

Overall, not my best attempt.  H, being the dear, still polished his plate and asked for seconds...