Vegan Vietnamese Crepes (Banh Xeo)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1/2 cup Water
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 block (14 oz) Firm tofu
• 1 cup Shiitake mushrooms
• 2 cups Bean sprouts
• 1/4 cup Green onions
• 1/2 cup Nuoc Cham dipping sauce (vegan version)

Instructions

1. 1In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt until smooth.
2. 2Heat vegetable oil in a large non-stick skillet or crepe pan over medium heat.
3. 3Pour 1/2 cup of batter into the skillet, swirling to coat the bottom thinly.
4. 4Add tofu, shiitake mushrooms, and bean sprouts to one half of the crepe.
5. 5Cook for 3-5 minutes, or until the crepe is golden brown and crispy on the bottom.
6. 6Fold the crepe in half and cook for another 1-2 minutes.
7. 7Remove from skillet and repeat with remaining batter and fillings.
8. 8Garnish with green onions and serve immediately with vegan Nuoc Cham dipping sauce.

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