Bánh Xèo Chay: Vegan Vietnamese Crepes

Ingredients

• 1 cup Rice Flour
• 1.5 cups Coconut Milk
• 0.5 cup Water
• 1 tsp Turmeric Powder
• 0.5 tsp Salt
• 2 tbsp Vegetable Oil
• 8 oz Shiitake Mushrooms
• 1 cup Carrots
• 2 cups Bean Sprouts
• 0.5 cup Green Onions
• 0.5 cup Nuoc Cham (Vegan)

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 and swirl to coat the bottom.
4. 4Add mushrooms, carrots, and bean sprouts to one half of the crepe.
5. 5Fold the crepe in half and cook until golden brown and crispy (about 3-4 minutes per side).
6. 6Garnish with green onions and serve with vegan nuoc cham dipping sauce.

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