Bahn Xeo (Vietnamese Crepe)
Prep
5 min
Serves
5
Skill
Vegetarian
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.
Filling:
- 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.
Filling:
- 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.