Bahn Xeo (Vietnamese Crepe)
Prep
5 min
Serves
5
Skill
Prep
5 min
Serves
5
Skill
Ingredients
Crepe: 1/2 cup rice flour 1 Tbs cornstarch 1/4 tsp turmeric powder 1/8 tsp salt 1/2 cup So Good Oat Unsweetened 1/4 cup water 2 Tbs lite coconut milk 5 tsp grapeseed oil (for cooking) Filling: 1 tsp grapeseed oil 1 small julienned carrot 1 small red bell pepper 100g mushroom 1/2 cup spring onion 1/4 tsp salt 1/4 tsp black pepper 1 tsp soy sauce 5 leaves lettuce Handful of cilantro
Nutrition per serving
643 kJ
energy kj
3 g
protein
1 g
saturated fat
2.4 g
dietary fibre
18 g
carbohydrate
4 g
sugars
266 mg
sodium
Method
- Whisk all the crepe ingredients in a bowl until free of lumps, set aside and let sit for 30 minutes.
- Pre-heat a pan, bring to medium low heat.
- Spread 1 tsp of grappled oil, then add in 1/5 of the batter onto the pan.
- Cook until the sides have lightly browned, then flip and cook for 30 seconds.
- Repeat until all the batter is cooked.
- Preheat a pan, and bring to medium-low heat.
- Add in the oil, and sauté the carrot, bell pepper, and mushrooms.
- Add in the spring onion, salt, soy sauce, and black pepper.
- Cook until the veggies are tender.
- Fill the crepes with the sautéed veggies, lettuce and cilantro.
Crepe: 1/2 cup rice flour 1 Tbs cornstarch 1/4 tsp turmeric powder 1/8 tsp salt 1/2 cup So Good Oat Unsweetened 1/4 cup water 2 Tbs lite coconut milk 5 tsp grapeseed oil (for cooking) Filling: 1 tsp grapeseed oil 1 small julienned carrot 1 small red bell pepper 100g mushroom 1/2 cup spring onion 1/4 tsp salt 1/4 tsp black pepper 1 tsp soy sauce 5 leaves lettuce Handful of cilantro
Nutrition per serving
643 kJ
energy kj
3 g
protein
1 g
saturated fat
2.4 g
dietary fibre
18 g
carbohydrate
4 g
sugars
266 mg
sodium
- Whisk all the crepe ingredients in a bowl until free of lumps, set aside and let sit for 30 minutes.
- Pre-heat a pan, bring to medium low heat.
- Spread 1 tsp of grappled oil, then add in 1/5 of the batter onto the pan.
- Cook until the sides have lightly browned, then flip and cook for 30 seconds.
- Repeat until all the batter is cooked.
- Preheat a pan, and bring to medium-low heat.
- Add in the oil, and sauté the carrot, bell pepper, and mushrooms.
- Add in the spring onion, salt, soy sauce, and black pepper.
- Cook until the veggies are tender.
- Fill the crepes with the sautéed veggies, lettuce and cilantro.