Vegetarian Vietnamese Crepes (Bánh xèo chay) Recipe

 

Ingredients

Batter

2 cups Rice Flour

1 1/2 cup Water + 1/2 cup Water

2 tsp. Turmeric Powder

1 cup Coconut Milk

1 cup chopped Green Onions

Fillings

1/4 cup Mung Bean

Pinch of Salt + extra Salt

Pinch of Sugar

Pinch of Mushroom Seasoning

2 blocks Tofu

1/2 Jicama

2 Carrots

1 Shallot

2 Tbsp. Olive Oil

Other

Oil

Vegetarian dipping Sauce 

Fresh Herbs/Lettuce

Using a large bowl add in 2 cups Rice Flour. Add 1 1/2 cup Water and mix.  Then add in 2 tsp. Turmeric Powder. Mix and set aside for 10 minutes. After 10 minutes, add in 1 cup Coconut Milk and 1 cup chopped Green Onions. Mix and add in another 1/2 cup Water.  Set aside.

Soak 1/4 cup Mung Bean overnight.  Next day, rinse and boil the Mung Bean until cooked.  Remember to add in a pinch of Salt.  Set aside when done. 

Cut 2 small blocks of Tofu into smaller pieces.  Pan fry until golden.  Then cut into strips.  Set aside. 

Peel and cut 1/2 of a Jicama into strips.  You need about 1 cup. 

Chop 1 small Shallot and set aside. 

Peel and cut 2 Carrots into strips.  You need about 1 cup. 

Add 2 Tbsp. Olive Oil into a large pan, set at medium high heat.  Add in the chopped Shallots.  Add the Jicama and Carrot. Stir for a few minutes.  Then add in a pinch of Salt, Sugar and Mushroom Seasoning.  Add in the Tofu, quickly mix and remove from heat.  Set aside. 

To make the crepes, use a large pan and spread some oil around.  Add in 2 ladles of Batter.  Move the pan around to spread the batter out evenly around the pan.  Add in the stir-fry fillings and cooked Mung Bean.  Let it cook on high heat until crispy.  Fold in half and remove from heat.  Repeat until you used up the batter and fillings.  Enjoy with Vegetarian dipping sauce and fresh Herbs/Lettuce.