Bánh Xèo Chay (Vietnamese Savory Crepes - Vegan & Soy-Free)

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)

Instructions

1. 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.
2. 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.
3. 3Heat a non-stick skillet over medium heat. Add a tablespoon of vegetable oil.
4. 4Pour a thin layer of batter into the skillet, swirling to create a thin crepe.
5. 5Add a portion of the filling to one side of the crepe.
6. 6Cook until the edges are crispy and the bottom is golden brown. Fold the crepe in half.
7. 7Serve immediately with the vegan dipping sauce.

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