Bánh Xèo Chay (Vegan Vietnamese Crepes)
Crispy, savory Vietnamese crepes made with rice flour, coconut milk, and turmeric. Filled with bean sprouts, mushrooms, and green onions, these vegan crepes are a delicious and satisfying snack.
Ingredients
- 1 cup Rice flour
- 1 cup Coconut milk
- 1/2 cup Water
- 1 tsp Turmeric powder
- 1/2 tsp Salt
- 2 tbsp Vegetable oil
- 2 cups Bean sprouts
- 1 cup Mushrooms, sliced
- 1/2 cup Green onions, chopped
- 2 tbsp Soy sauce
- 4 wedges Lime wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt until smooth.
- 2Heat a large non-stick skillet over medium heat. Add 1 teaspoon of vegetable oil to the skillet.
- 3Pour about 1/4 cup of batter into the skillet, swirling to create a thin crepe. Add bean sprouts, mushrooms, and green onions to one half of the crepe.
- 4Cook for 3-5 minutes, or until the crepe is golden brown and crispy on the bottom. Fold the crepe in half and cook for another minute.
- 5Remove from skillet and repeat with remaining batter and filling.
- 6Serve immediately with soy sauce and lime wedges.
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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