Under The Squash Vines

Bánh Xèo Chay: Vegan Vietnamese Savory Crepe

Ingredients:

For the batter:

1 12oz. package of Bánh Xèo flour mix

2 cups water

1 cup sparkling water or beer

1 cup full fat coconut milk

1 teaspoon turmeric powder

1 bunch chopped green onions

For the fillings:

1 block super firm tofu, cubed

1 pint sliced Shiitake mushrooms or your favorite mushrooms

1 red onion, sliced thin

1 package fresh mung bean sprouts

For the dipping sauce:

3-4 Thai chili peppers, chopped

1 bulb garlic, minced

3 tablespoons sugar

2 cups warm water

1 tablespoon vegetarian fish sauce

1 lime juice

1 tablespoon rice vinegar

For the fresh vegetables:

1 head of Romaine or green leaf lettuce

Optional: red mustard leaves, perilla leaves, mint leaves, or any kind of greens you like

Instructions: 

1. To make the dipping sauce, dissolve sugar in warm water. Add all other sauce ingredients and whisk together.

2. To make the batter, mix the flour and turmeric powder together. Add the water, sparkling water, coconut milk, and green onions. Whisk together. Let sit for 15 minutes.

3. Pan fry the tofu until golden brown. Instructions here.

4. In a heavy bottom frying pan (preferably a wok), coat the pan with oil and heat on high heat until smokey. 

5. Add a small amount of the sliced red onion, mushrooms, mung bean sprouts, and tofu. Cook for 2 minutes. Don’t over stuff the crepe or it will break.

6. Spoon 1 ladle of the crepe batter in the pan and spread out thinly.

7. Once the crepe is cooked and crispy, fold and remove from the pan. Repeat the process to make more crepes.

8. To serve, fold crepe inside the fresh greens and dip in the dipping sauce. Enjoy!