Bánh Xèo Chay (Gluten-Free Savory Crepes)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1/2 cup Water
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 cup Mushrooms, sliced
• 1 cup Bean sprouts
• 1/2 cup Firm tofu, cubed
• 2 tablespoons Green onions, chopped
• 1 batch Nuoc Cham (Vietnamese Dipping Sauce)

Instructions

1. 1In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt until smooth.
2. 2Heat vegetable oil in a non-stick skillet over medium heat.
3. 3Pour a thin layer of batter into the skillet, swirling to coat the bottom.
4. 4Add mushrooms, bean sprouts, and tofu to one half of the crepe.
5. 5Cook for 3-4 minutes, or until the crepe is golden brown and crispy on the bottom.
6. 6Fold the crepe in half and cook for another minute.
7. 7Garnish with green onions and serve immediately with Nuoc Cham dipping sauce.

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