Bánh Xèo Chay (Vegan Vietnamese Crepes)

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

Instructions

1. 1In a large bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt until smooth.
2. 2Heat a large non-stick skillet over medium heat. Add 1 teaspoon of vegetable oil to the skillet.
3. 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.
4. 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.
5. 5Remove from skillet and repeat with remaining batter and filling.
6. 6Serve immediately with soy sauce and lime wedges.

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