Turmeric Crêpes with Spicy Tofu & Leek Stuffing

Cooking time
Serves4 people
Turmeric Crêpes with Spicy Tofu & Leek Stuffing

Bánh xèo are Vietnamese crêpes and in southern Vietnam they're made extra large and stuffed with fresh and fragrant fillings. To make these light and lacey crêpes, you'll whisk flour with coconut milk and fresh turmeric to make a smooth batter, then fry it and fill the crêpes with a spicy mix of crispy smoked tofu, sweet leeks, carrots, Tenderstem® broccoli, mint, chilli and lime.


  • 150g plain flour
  • 4 eggs
  • 200ml coconut milk
  • A thumb of turmeric
  • 300g smoked tofu
  • 3 carrots
  • 600g leeks
  • 200g Tenderstem® broccoli
  • 3 garlic cloves
  • 1 chilli
  • 2 tbsp tamari
  • 1 tbsp vegan fischy sauce or Worcester sauce
  • A large handful of mint
  • 2 limes

Prep: 20 mins | Cook: 30 mins

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1. Tip the flour into a large mixing bowl. Crack in the eggs. Whisk together till smooth, then pour in the coconut milk. Grate in the turmeric (see our tip on how to avoid stains), add a pinch of salt and whisk till well combined. Pop the crêpe batter to one side.
2. Drain the tofu and slice it into 1-2cm-thick chunks. Peel the carrots and slice them into thin matchsticks. Trim the roots and woody greens off the leeks, then give them a rinse under a cold tap to clean off any grit. Shake the leeks dry and thinly slice them. Trim any dry ends off the Tenderstem® broccoli and slice the stems into smaller, bite-sized pieces. Peel and thinly slice the garlic cloves. Trim the top off the chilli. Thinly slice the chilli, flicking out the white pith if you prefer less heat.
3. Pour 1 tbsp oil into a deep frying pan or wok and warm over a medium-high heat. Add the tofu to the hot pan and season with a pinch of salt. Fry the tofu for 4-5 mins, turning once or twice, till golden and crispy at the edges. When the tofu is cooked, use a slotted spoon to scoop it out of the pan.
4. Add another 1 tbsp oil to the pan. Slide in the chopped carrots, leeks and broccoli, along with the sliced garlic and chilli. Add a small pinch of salt. Stir-fry the veg for 6-8 mins, till tender with a slight bite.
5. While the veg cook, pour the tamari and the fischy sauce into a small bowl. Add 1 tbsp sugar from your cupboard, if using. Stir well and pop to one side.
6. When the veg are ready, return the tofu to the pan and pour in the tamari mix. Stir well. Turn the heat under the pan down to its lowest setting and leave the pan there to keep warm. Alternatively, transfer the veg to a dish and keep it warm in your oven set to its lowest temperature.
7. Put a separate, large frying pan on a medium-high heat and brush the base with 1 tsp oil. When the pan is hot, pour in a ladle of the pancake batter (around ¼ of the batter). Swirl the pan so that the batter thinly covers the base in an even layer. Cook the crêpe for 2 mins, then carefully flip and cook for a further 1-2 mins, till golden and cooked through. Transfer the crêpe to a plate and repeat with the rest of the batter to make 4 crêpes. You can keep the crêpes warm in your oven alongside the veg, if you like.
8. Pop a crêpe on a serving plate and top with spoonfuls of the stir-fried tofu and veg. Scatter some mint leaves over the filling and fold. Repeat with the remaining crêpes, tofu and veg. Serve with lime wedges on the side for squeezing.
9. No Stains, All Gains
Turmeric likes to stain everything a cheerful yellow colour, which is pretty but also annoying. When you’re preparing fresh turmeric, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any stains from your fingers.
10. Get Ahead
You can assemble the turmeric crêpe batter the night before you want to make them. Follow the directions in Step 1, then cover the bowl or jug and pop the batter into the fridge. Give it a whisk before cooking the batter.
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