Banh Xeo Chay (Vegan Vietnamese Crepes)

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1 1/2 cups Coconut Milk
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Salt
• 1/2 cup Mung Beans
• 1 cup Bean Sprouts
• 1 cup Mushrooms
• 1/4 cup Green Onions
• 2 tablespoons Vegetable Oil
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sugar

Instructions

1. 1In a medium bowl, whisk together the 1 cup Rice Flour, 1/4 cup Tapioca Starch, 1 1/2 cups Coconut Milk, 1/2 teaspoon Turmeric Powder, and 1/4 teaspoon Salt until the batter is smooth and there are no lumps.
2. 2Drain the 1/2 cup Mung Beans. In a medium skillet, heat 1 tablespoon of the Vegetable Oil over medium-high heat (350°F/175°C). Add the 1 cup Mushrooms and cook, stirring occasionally, for 5-7 minutes, or until they are tender and have released their liquid. Remove the mushrooms from the skillet and let them cool slightly. In a separate bowl, combine the drained 1/2 cup Mung Beans, 1 cup Bean Sprouts, and the cooked 1 cup Mushrooms. Stir in the 1/4 cup Green Onions.
3. 3Heat the remaining 1 tablespoon of Vegetable Oil in a 10-inch non-stick skillet over medium-high heat (350°F/175°C). Once the oil is shimmering, pour in 1/2 cup of the prepared batter. Immediately tilt and swirl the skillet to spread the batter thinly and evenly across the bottom, forming a circle.
4. 4Place about 1/4 of the filling mixture (mung beans, bean sprouts, and mushrooms) onto one half of the crepe. Cook for 3-4 minutes, or until the edges of the crepe look dry and the bottom is golden brown and crispy. Carefully fold the crepe in half over the filling using a spatula.
5. 5Slide the folded crepe onto a plate. Repeat steps 3 and 4 three more times with the remaining batter and filling to make a total of four crepes.
6. 6In a small bowl, combine the 2 tablespoons Soy Sauce, 1 tablespoon Rice Vinegar, and 1 teaspoon Sugar. Stir until the sugar is dissolved to create a dipping sauce.

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