Banh Xeo Chay (Vietnamese Vegan Crepes)
Savory Vietnamese crepes made vegan, filled with mushrooms, bean sprouts, and tofu.
Ingredients
- 1 cup Rice Flour
- 1 1/2 cups Coconut Milk
- 1/2 tsp Turmeric Powder
- 1/4 tsp Salt
- 1 cup Mushrooms
- 1 cup Bean Sprouts
- 1/2 cup Firm Tofu
- 2 tbsp Vegetable Oil
- to taste Nuoc Cham Sauce (Vegan)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together rice flour, coconut milk, turmeric powder, and salt to make the crepe batter.
- 2Heat vegetable oil in a non-stick skillet over medium heat.
- 3Pour 1/4 cup of batter into the skillet and swirl to coat the bottom.
- 4Add mushrooms, bean sprouts, and crumbled tofu to one half of the crepe.
- 5Cook for 3-5 minutes, or until the edges are crispy and golden brown.
- 6Fold the crepe in half and serve immediately with vegan Nuoc Cham dipping sauce.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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