Crispy Vietnamese Bánh Xèo Rice Crepes That Wow Every Bite
Crispy Vietnamese Bánh Xèo Rice Crepes deliver a taste adventure that’s both gluten-free and vegan, pleasing vegetarians and meat-lovers alike.
Equipment
- Nonstick Pan
- large bowl
- Whisk
Ingredients
For the Batter
- 1 cup Rice Flour Provides a gluten-free base for a crispy texture.
- 1/2 cup Tapioca Starch Adds chewiness to the batter.
- 1 teaspoon Turmeric Powder Imparts a golden hue and a subtle earthy flavor.
- 1/2 teaspoon Salt Enhances the overall flavor.
- 1 cup Coconut Milk Substitute with almond milk for non-dairy options.
- 1 cup Sparkling Water Essential for crispiness.
- 1/2 cup Warm Water Adjusts batter consistency.
- 1/4 cup Scallions Adds a fresh onion flavor.
For the Filling
- 1 cup King Oyster Mushrooms Provides umami and meaty texture.
- 1/2 cup Brown Beech Mushrooms Enhances the filling's flavor profile.
- 1 teaspoon Mushroom Seasoning Boosts umami notes.
- 1/2 teaspoon Black Pepper Adds mild kick.
- 1 medium Zucchini Can be julienned.
- 1 medium Yellow Onion Sweetens the filling.
- 1 cup Bean Sprouts Adds a refreshing crunch.
For Cooking and Serving
- 2 tablespoons Vegetable Oil Used for frying.
- 1 head Romaine Lettuce Used for serving.
- 1/2 cup Mint Used for serving.
- 1/2 cup Pickled Daikon Radish and Carrots Used for serving.
- 1 medium Cucumber Used for serving.
Instructions
Preparing the Dish
- In a large bowl, whisk together the rice flour, tapioca starch, turmeric powder, and salt. Pour in the coconut milk, sparkling water, warm water, and add scallions, mixing until smooth. Let this mixture rest for 45 minutes.
- While the batter rests, slice the king oyster mushrooms, brown beech mushrooms, zucchini, and yellow onion. Rinse the bean sprouts, romaine lettuce, and mint, ensuring they’re dry.
- Heat a tablespoon of vegetable oil in a nonstick pan over medium heat. Sauté the mushrooms, zucchini, onion, and scallions for about 1-2 minutes, stirring continuously. Season with salt, black pepper, and mushroom seasoning.
- Pour 1/2 cup of the rested batter into the hot pan, swirling it to coat the bottom evenly. Allow it to cook for about 1 minute, then add bean sprouts on top. Cover and let it cook for another 2 minutes. Drizzle a little oil around the edges, increase the heat, and cook for another 2 minutes until the edges turn golden and crispy. Fold the crepe in half and transfer it to a plate.
- Wrap each crepe in a piece of romaine lettuce and top with mint leaves, cucumber slices, and pickled daikon radish and carrots.
Notes
Optional: Drizzle with a tangy dipping sauce for extra flavor.