Bánh Xèo Chay (Vegan Savory Crepes)

Ingredients

• 1 cup Rice Flour
• 1 1/2 cups Coconut Milk
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable Oil
• 2 cups Bean Sprouts
• 1 cup Mushrooms (sliced)
• 1/4 cup Green Onions (chopped)
• 1/2 cup Mung Beans (soaked and cooked)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together rice flour, coconut milk, turmeric powder, and salt until smooth. Let the batter rest for at least 30 minutes.
2. 2Heat a large skillet or crepe pan over medium heat. Add 1 tablespoon of vegetable oil.
3. 3Pour 1/2 cup of batter into the skillet and swirl to spread thinly.
4. 4Sprinkle bean sprouts, mushrooms, mung beans and green onions over half of the crepe.
5. 5Cover the skillet and cook for 3-5 minutes, or until the edges are crispy and golden brown.
6. 6Fold the crepe in half and cook for another minute.
7. 7Remove from the skillet and repeat with the remaining batter and fillings.
8. 8Serve hot with nuoc cham chay (vegan dipping sauce).

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