Vegan Savory Vietnamese Crepe
Ingredients
Batter
- 2 cups (270g) rice flour
- 2 tbsp. tapioca starch
- 1/4 tsp turmeric
- 1/2 tsp salt
- 2 cups (480ml) coconut milk
- 1/4 cup water, as needed
Fillings
- Lettuce
- 400g pan-fried tofu
- 1/2 cup purple cabbage, thinly sliced
- 1/2 cup mung bean sprouts
- Handful fresh cilantro
- 1 onion, sliced
- 1 cucumber, thinly sliced
- 2 tbsp. chopped scallions
Nuoc cham
- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) vegan fish sauce
- 1/4 cup (55g) brown sugar
- 1/4 cup lime juice (from 2-3 limes)
Preparation
Mix together the batter ingredients and keep in the refrigerator for an hour. Add water if the batter is too thick.
In a small bowl, mix together the dipping sauce ingredients and keep in the refrigerator.
Heat 1 tablespoon oil in a frying pan and add the onion. Sauté until slightly browned.
Pour the batter, then tilt and rotate the pan so the batter is evenly spread. Lower the heat to medium before adding the fillings ingredients.
Cook until the edges are slightly crispy, then fold in half and cook for a minute or two.
Turn off the heat, transfer to a plate, and serve with fresh lettuce, mint leaf, fresh cilantro, and dipping sauce. Enjoy!
Notes
Prep time is 15 minutes and cook time is 15 minutes.
This recipe yields 6-8 crepes.
