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Vietnamese savory crepes (bánh xèo) – gluten-free with a vibrant turmeric touch. Tag a friend who loves savory crepes.?
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Happy ? day, everyone. Have you tried this crepe before? Bánh xèo translates as sizzling cake (learned this from my friend, xèo=sizzling)
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It’s crispy, delicious and usually serve with a dipping sauce called Nước chấm. For fillings, I added some colorful grilled bell peppers, grilled baby King oyster mushrooms, fresh mung bean sprouts, and cucumbers. Serve with mint, cilantro and lettuce greens?
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Recipe (makes 4 crepes in 9-inch pan)
Crepe ingredients:
~ 1 cup of rice flour
~ 1 tablespoon cornstarch
~ 3/4 teaspoon turmeric powder
~ 1/2 teaspoon salt
~ 1 cup of water
~ 1/2 cup of coconut milk
~ 1 stalk scallion, minced
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Whisk above ingredients in a bowl until well combined, set aside to rest for at least 30 minutes.
While waiting, grill or prepare your favorite fillings. Grill tofu is also a good choice.
Drizzle a little oil on a heated pan, pour one scoop (~1/2 cup) of batter into pan (hear it sizzles) and give it a quick swirl (videos on stories), then add a handful of mung beansprouts, cover with lid (used clear ones).
Once mung beansprouts start to wilt a little, remove lid and add other fillings in except herbs and greens. Using a spatula, give a good swirl under the crepe to loosen and fold it in half. I broke my first crepe?, so don’t worry, you’ll get a hang of it.?
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Dipping sauce: I used Thai chili sauce with added lime juice and a bit of sriracha for the?️kick. Or you can use vegan fish sauce.
Serve crepes warm with mint, cilantro and greens. How to eat it: Tear off some crepes with fillings and wrap in lettuce and herbs like a taco, then dip in sauce? finger licking good
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What do you think of this? Let me know ??and have a great?Wednesday
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