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.
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.