Vietnamese Crepe (Banh Xeo)

After buying some fresh scallions from the farmer's market at Union Square, I decided to make Vietnamese Crepes.  The main ingredients for the crepe flour included rice flour, wheat flour, salt, baking soda, and tumeric (I always add a little extra tumeric for color).  I think you can find the prepared flour at your local asian supermarket.  Look for the brand I used below.

Prepared Rice Flour (Bot Banh Xeo)

Follow the directions on the package for making the crepes.  You will need coconut milk, water, scallions, and ingredients for the filling.  For a vegan version, I made the crepes with tofu, onion, mung beans, scallions, and bean sprouts.  I also served the crepes with romaine lettuce, fresh cucumbers, and fresh mint.   In addition, I made a soy vinegar dipping sauce (a vegan nouc mam-traditional Vietnamese fish sauce) with sugar, vinegar, water, fresh lime, soy sauce, fresh garlic, and red chiles. Here are a few photos of the crepe making process.

Cooking the mung beans

Crepe with tofu, scallions and onions

Adding the mung beans and fresh bean sprouts

Drum Roll please.....a nicely seared Vietnamese Crepe

This meal reminded me of eating Vietnamese food with my lovely family:)