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Vegetarian Vietnamese Crepes

Sunday, 13 March 2016 00:00  by Yolanda F.

vietnamese crepes imagery

Whisper the word crepe to me and I get a warm nurturing rush remembering the crepes my mother once made almost weekly. I love them any which way, from the traditional dessert crepe (like Suzette or with berries, cream and bananas) to savory---filled with veggies, yogurt, beans and cheese, you name it; they’re as versatile as bread, but lighter and more exotic.

Say the words mung bean and I think of antioxidants and Indian food. Mung beans are not only used in Indian and other Asian recipes, but medicinally speaking, they have been considered a staple since ancient times because they’re so packed with vitamins, such as A, B, E, D, C and K. They’re also mineral-dense and provide a potent combination of calcium, potassium, iron, magnesium, phosphorus, zinc, copper and manganese, to support physical and mental health.

When sprouted, green mung beans produce live enzymes. They’re also high in protein and fiber, and low in fat and calories. What else do you need to know before putting mung beans on your grocery list? Oh, right, what to do with them. Try this recipe, which calls for four cups of mung bean sprouts.

Flavored Soy Sauce:

  • ½ cup light soy sauce
  • 1/4 cup sugar
  • 3 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 or 2 Thai chiles, stemmed and minced

Makes about 1 ½ cups

In a small bowl, combine the soy sauce, sugar and vinegar, and stir until the sugar is dissolved. Add the garlic and chile and stir until well combined. Serve immediately or refrigerate up to 1 week.

Filling:

  • 1 ½ tablespoons minced garlic
  • 2 celery stalks, sliced crosswise (about ½ cup)
  • ¼ cup shredded carrots
  • 1 cup tofu
  • ½ shitake mushrooms, stemmed, cut into strips
  • ¼ cup sliced tree ear mushrooms
  • 1 ½ cup dried cellophane noodles, soaked in cold water for 15 minutes, drained, cut into 2-inch pieces
  • 4 cups mung bean sprouts

Crepes:

  • 1 cup rice flour
  • ½ cup cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 2 cups water
  • ¼ cup light coconut milk
  • ½ cup green onions, cut into ¼-inch pieces, green parts only
  • 4 tablespoons canola oil

For serving:

  • 12 red leaf lettuce leaves, washed and drained
  • 4 or 5 mint sprigs
  • 1 cup flavored soy sauce

Makes 4 crepes; serves 6

  1. To make the filling, heat a wok over high heat until a drop of water evaporates on contact. Add the oil and heat until simmering. Add the garlic and stir for 10 seconds. Add the remaining ingredients for the filling, except the bean sprouts, and cook until the vegetables are slightly wilted, about 7 to 8 minutes. Transfer to a colander to drain and set aside.
  2. To make the batter, combine rice flour, cornstarch, salt, and turmeric in a large mixing bowl. Add the water and coconut milk and whisk until well combined. Let the batter sit for 10 minutes. Add the green onions when ready to use, stirring well before making each crepe.
  3. To make the crepes, in a well-seasoned 10-inch skillet over medium-high heat, add the oil and heat until shimmering, making sure to coat the bottom of the pan. Pour about ½ cup of the batter into the pan, tilting the pan to spread the batter evenly. When the batter starts to turn brown, about 1 minute, spread 1 cup of filling and 1 cup of bean sprouts over half the crepe. Cook for another 2 minutes, until the crepe is crispy and golden brown.
  4. Use a spatula to fold the crepe over the filling and transfer crepe to a plate. Repeat with the remaining batter and filling. Serve warm. You can eat the crepe as a wrap with lettuce and mint leaves, using the flavored soy sauce for dipping.

Source: The Slanted Door

Last modified on Sunday, 13 March 2016 04:58

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