Or Saigon Sizzling Crepes. I first attempted this a couple of years ago. It was disastrous. Batter was too thick, cooked up stiff and was gummy. inedible. I made my second attempt today and this was much better. Normally this is eaten with chunks wrapped in larger leaves of lettuce. I only had some spring mix in my refrigerator so I just stacked it up on the fork like a salad. Dip in nuoc cham. Pretty good. Can be better. My batter is still thick. It seizes up in the pan nigh instantly. No swirling of this batter. Just for reference, here is a pic of a more successful version: From http://www.thehappycookingfriends.com/banh-xeo-crepe-farcie-vietnamienne/ Their liquid ratios are a bit drier than what I was using but theirs was still much thinner. Not quite sure what's going on with mine.