Crispy Vietnamese Veggie Crepes With Fresh Herbs Recipe

Name: Crispy Vietnamese Veggie Crepes With Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crepes and fillings; 1-1/2 cups rice flour; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 1 cup water; 1 cup coconut milk (shake the can very well before opening to combine milk and cream); 2-4 tablespoons canola, safflower or other mild oil, divided; 2 cucumbers, peeled, seeded and sliced into sticks; 1 red bell pepper, sliced into thin strips; 1/2 cup bean sprouts; 1/2 cup fresh basil leaves (preferably sweet Thai, but Italian is fine), shredded; 1/4 cup fresh cilantro leaves, shredded; 1/4 cup fresh mint leaves, shredded; Dipping Sauce; 1 tablespoon fish sauce (or soy sauce); 1 tablespoon water; 2 tablespoons fresh lime juice; 1 teaspoon siracha sauce (or minced fresh hot chili peppers for more heat); 2 teaspoons sugar

Servings: persons

Crepes and fillings
1-1/2 cups rice flour
1/2 teaspoon turmeric
1/2 teaspoon salt
1 cup water
1 cup coconut milk (shake the can very well before opening to combine milk and cream)
2-4 tablespoons canola, safflower or other mild oil, divided
2 cucumbers, peeled, seeded and sliced into sticks
1 red bell pepper, sliced into thin strips
1/2 cup bean sprouts
1/2 cup fresh basil leaves (preferably sweet Thai, but Italian is fine), shredded
1/4 cup fresh cilantro leaves, shredded
1/4 cup fresh mint leaves, shredded
Dipping Sauce
1 tablespoon fish sauce (or soy sauce)
1 tablespoon water
2 tablespoons fresh lime juice
1 teaspoon siracha sauce (or minced fresh hot chili peppers for more heat)
2 teaspoons sugar

1
In a bowl (or better yet a large measuring cup with a pouring spout), whisk together the rice flour, turmeric and salt, then whisk in the coconut milk and water. Cover and refrigerate for at least a half an hour or as long as overnight.
2
While the batter is resting, make the dipping sauce. Whisk together all the ingredients until smooth.
3
Heat a large crepe pan (or shallow skillet) over medium heat. Swirl enough oil to cover the bottom of the pan. When the oil is hot, pour in enough batter to just barely cover the surface of the pan (about 1/4 cup). Let it sit undisturbed for 2 minutes then slowly start to lift up the edges with a spatula. The crepe is done when the center is no longer liquid, about another minute. Slide the whole crepe onto a plate and repeat the process for the rest of the batter.
4
In a large bowl combine all the veggies and herbs. Top each crepe with some of this mixture.
5
These are meant to be served at room temperature so don't worry about keeping the crepes warm. This should make about 8 crepes total.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crepes and fillings, 1-1/2 cups rice flour, 1/2 teaspoon turmeric, 1/2 teaspoon salt, and more.

Yes, Crispy Vietnamese Veggie Crepes With Fresh Herbs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Vietnamese Veggie Crepes With Fresh Herbs

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