Recipe: Cooking Up Cambodian Crepes

Cambodian crepes, known locally as bánh chéo (or num banh chok chrav), are born of history. As a former French protectorate, Cambodia’s cuisine carries influences from France as well as from neighbouring countries like Vietnam. Bánh chéo blends French and Vietnamese traditions, yet remains uniquely Cambodian — bright, fresh and vibrant in flavour.

These golden, turmeric-tinged crepes are thin, crisp and savoury, often filled with a mixture of pork, shrimp and bean sprouts, and served with fresh herbs and lettuce for wrapping.

This version comes from Pheap My-Patrick’s family recipe. She’s a teacher, chef and former owner of Palates Culinary Kitchen and Learning Centre (now closed), and she currently runs the Buck Lake Cafe.

Cambodian Crepes Recipe

Crepe Batter Ingredients

• 1 package (340 g) of Banh Xeo flour
• 1 can (400 mL) coconut milk
• 2 large eggs
• 3 ½ cups cold water
• 1 tbsp sugar
• ¼ tsp salt

Batter Instructions

1. In a large bowl, whisk together the eggs, coconut milk, water, sugar, flour and salt.
2. Mix well and let stand for 10 to 15 minutes.
3. Stir before each use.

Filling Ingredients

• 1 medium yellow onion, thinly sliced
• 360 g ground chicken or turkey
• 1 tbsp chicken broth powder
• 1 tbsp sugar
• ½ tsp ground pepper
• ½ tbsp oyster sauce or hoisin sauce
• 2–3 garlic cloves, minced
• 4–5 cups Taiwanese cabbage (thinly sliced or shredded)
• 1–2 cups bean sprouts

Meat Filling Instructions

1. In a pan over medium heat, add 2 teaspoons of cooking oil and the minced garlic.
2. Stir until lightly browned.
3. Add the ground chicken, broth powder, pepper, sugar and oyster sauce.
4. Stir well until the liquid has evaporated.
5. Add the sliced onion, cook to your preferred liking, toss well and remove from heat.
6. Set aside cabbage and bean sprouts for assembly.

Fish Sauce (for Dipping) Ingredients

• ⅓ cup water
• ½ cup sugar
• ¼ – ⅓ cup fish sauce
• ⅓ cup vinegar
• ¼ tsp salt
• 1 clove garlic, minced
• 1 Thai chili, minced

Fish Sauce Instructions

1. Whisk together the fish sauce, sugar, vinegar, water and salt until dissolved.
2. Add the garlic and chilies.

Crepe Cooking & Plating Instructions

1. Heat a 10-inch non-stick frying pan or wok over high heat. Once hot, add 1 teaspoon of cooking oil.
2. Pour ½ cup of batter into the centre of the pan and quickly swirl it outward to form a thin, round crepe.
3. Fill any holes with extra batter if needed, but avoid adding too much — thick crepes won’t crisp properly.
4. Reduce heat to low-medium. Cover and cook until the batter is fully set.
5. Add the chicken filling, cabbage and bean sprouts.
6. Cover and cook for another 1–2 minutes.
7. Uncover and drizzle 1 teaspoon of oil around the outer edge of the crepe.
8. Continue cooking until the crepe turns golden brown and crispy (about 2–3 minutes).
9. Fold the crepe in half with a spatula and transfer to a plate.
10. Serve with fresh herbs (mint or young mustard leaves), lettuce, sliced cucumber and fish sauce (for dipping).