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Allen, Texas Vietnamese savory crepes (bánh xèo) – gluten-free with a vibrant t…

2 min read

Allen, Texas

Vietnamese savory crepes (bánh xèo) – gluten-free with a vibrant turmeric touch. I love this crispy pancake and Bánh xèo translates to the ‘sizzling cake’ (learned this from my friend, xèo=sizzling)⁣
I love to add turmeric in crepes like roti Jala and the color is vibrant and inviting. Please visit my blog for other snacks/appetizers recipes:⁣
https://woonheng.com/category/snacks-appetizers/⁣

Recipe (makes 4 crepes in a 9-inch pan)⁣
Crepe ingredients or use bánh xèo mix⁣
– 1 cup of rice flour⁣
– 1 tablespoon cornstarch (or flour)⁣
– 3/4 teaspoon turmeric powder⁣
– 1/2 teaspoon salt⁣
– 1 cup of water⁣
– 1/2 cup of coconut milk⁣
– 1 stalk scallion, minced⁣
Dipping sauce: Serve with a Vietnamese vegan ‘fish’ sauce (recipe on my blog) or Thai sweet chili sauce with lime juice and Sriracha⁣
For fillings, I added some colorful grilled bell peppers, grilled baby King oyster mushrooms, fresh mung bean sprouts, and cucumbers. Serve with mint, cilantro, and lettuce greens⁣

Whisk the above ingredients in a bowl until well combined, set aside to rest for at least 30 minutes.⁣
While waiting, grill or prepare your favorite fillings. Grill tofu is also a good choice.⁣
Drizzle a little oil on a heated pan, pour one scoop (~1/2 cup) of batter* into the pan (hear it sizzles) and give it a quick swirl, then add a handful of mung beansprouts, cover with a lid (used clear ones). Once mung beansprouts start to wilt a little, remove the lid and add other fillings in except herbs and greens. Using a spatula, give a good swirl under the crepe to loosen and fold it in half. Serve crepes warm with more mint, cilantro, and greens. ⁣
How to serve it: Tear off some crepes with fillings and wrap in lettuce and herbs like a taco, then dip in the sauce.⁣
*adjust depending on the size of your pan.⁣
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.⁣ @woon.heng
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