Vietnamese Crepes with Coconut and Mung Bean (Banh Xeo Chay)

Ingredients

• 1 cup Rice Flour
• 1 cup Coconut Milk
• 1/2 cup Water
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Salt
• 1/2 cup Mung Beans
• 2 cups Bean Sprouts
• 1/2 medium Onion
• 4 tablespoons Vegetable Oil
• 1/2 cup Nuoc Cham Sauce (vegan)

Instructions

1. 1Rinse the 1/2 cup Mung Beans, then place them in a bowl and cover with water. Let them soak for at least 2 hours.
2. 2In a medium bowl, whisk together the 1 cup Rice Flour, 1 cup Coconut Milk, 1/2 cup Water, 1/2 teaspoon Turmeric Powder, and 1/4 teaspoon Salt until the mixture is completely smooth. Cover the bowl and let the batter rest for 30 minutes.
3. 3Drain the soaked 1/2 cup Mung Beans. Finely chop the 1/2 medium Onion.
4. 4Heat 1 tablespoon of the 4 tablespoons Vegetable Oil in a 10-inch non-stick skillet over medium heat (350°F / 175°C). Add the chopped 1/2 medium Onion and cook, stirring occasionally, until it looks soft and see-through, about 3-4 minutes.
5. 5Add the drained 1/2 cup Mung Beans and the 2 cups Bean Sprouts to the skillet with the onions. Cook for 5 minutes, stirring gently, until the bean sprouts are slightly softened.
6. 6Pour 1/4 cup of the rested batter into the skillet over the mung bean and sprout mixture. Immediately swirl the skillet to spread the batter thinly and evenly across the bottom, covering the filling. Cook uncovered for 5-7 minutes, or until the edges look dry and the bottom is golden brown and crisp.
7. 7Carefully fold the crepe in half using a spatula. Slide the finished crepe onto a plate. Repeat steps 6 and 7 with the remaining batter and filling, adding 1 tablespoon of Vegetable Oil to the skillet for each new crepe, until all the batter is used.
8. 8Serve the Vietnamese Crepes immediately with the 1/2 cup Nuoc Cham Sauce (vegan).

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