Bánh Xèo Chay: Vegan Vietnamese Crepes
Savory Vietnamese crepes made vegan and soy-free! Filled with mushrooms, bean sprouts, and carrots, these crepes are a delicious and healthy breakfast option.
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
- about 225 g Shiitake Mushrooms
- 1 cup Carrots
- 2 cups Bean Sprouts
- 0.5 cup Green Onions
- 0.5 cup Nuoc Cham (Vegan)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt until smooth.
- 2Heat vegetable oil in a non-stick skillet over medium heat.
- 3Pour a thin layer of batter into the skillet and swirl to coat the bottom.
- 4Add mushrooms, carrots, and bean sprouts to one half of the crepe.
- 5Fold the crepe in half and cook until golden brown and crispy (about 3-4 minutes per side).
- 6Garnish with green onions and serve with vegan nuoc cham dipping sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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