Bánh Xèo Chay (Vietnamese Savory Crepes - Vegan & Soy-Free)
A vegan and soy-free version of the classic Vietnamese savory crepe, Banh Xeo. Filled with mushrooms, bean sprouts, and carrots, these crepes are crispy, flavorful, and perfect for a delicious breakfast.
Ingredients
- 1 cup Rice Flour
- 1/2 cup Tapioca Starch
- 1 1/2 cups Coconut Milk
- 1/2 cup Water
- 1/2 tsp Turmeric Powder
- 1/4 tsp Salt
- 3 tbsp Vegetable Oil
- 1 cup Mushrooms (sliced)
- 1 cup Bean Sprouts
- 1/2 cup Carrots (shredded)
- 1/4 cup Green Onions (chopped)
- 1/2 cup Dipping Sauce (Nuoc Cham Chay - Vegan Fish Sauce)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the batter: In a bowl, whisk together rice flour, tapioca starch, coconut milk, water, turmeric powder, and salt until smooth. Let it rest for at least 30 minutes.
- 2Prepare the filling: In a pan, sauté mushrooms until softened. Add bean sprouts, carrots, and green onions. Cook for a few minutes until slightly tender.
- 3Heat a non-stick skillet over medium heat. Add a tablespoon of vegetable oil.
- 4Pour a thin layer of batter into the skillet, swirling to create a thin crepe.
- 5Add a portion of the filling to one side of the crepe.
- 6Cook until the edges are crispy and the bottom is golden brown. Fold the crepe in half.
- 7Serve immediately with the vegan 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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